Prep 10 mins
Cook 30 mins
I love Tim's Cascade Style Hot Jalapeno potato chips, and one night when I had the bottom of a bag left over I decided to try it out as a fish crust. It worked wonderfully well, and these fillets are spicy and crunchy and very, very tasty! :)
- 4 (6 ounce) catfish fillets or 4 (6 ounce) other white fish
- 1 cup crushed tim's cascade style hot jalapeno potato chips
- 3 dashes black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon paprika or 1⁄4 teaspoon dried ancho chile powder
- 1⁄2 cup flour
- 1 egg, beaten
- 3 tablespoons milk or 3 tablespoons half-and-half
- Preheat the oven to 375 degrees.
- Rinse the fish under running water, then pat dry with paper towels.
- Mix together the crushed potato chips, black pepper (to taste), garlic powder, paprika or ancho, and flour, stirring well; pour onto a shallow plate.
- Mix together the egg and milk; pour onto a shallow plate.
- Lightly oil a large baking pan (one large enough so that none of the fillets will touch).
- Dredge and coat a fillet with the egg mixture, then dredge in the potato chip mixture so that the fillet has a thick crust; place fillet in baking dish and repeat with other fillets.
- Bake uncovered at 375 for 30 to 35 minutes, serve immediately, and enjoy!
- My husband likes salsa on his, but I eat mine just as it is... yum!
- Tim's potato chips: http://www.agrilinkfoods.com/tims/.
Very good idea! I can't get this particular brand of chips, but I used another kettle-cooked type jalapeno chip with wonderful results. Instead of baking, I let the coated fillets rest for 10 minutes on a wire rack and then fried in olive oil over medium high heat and served with Louisiana hot sauce, blue cheese dressing, and lemon; a 'sort-of' buffalo catfish! If you like spice/heat you'll love this. Both versions are delicious; the baked being lower in fat.