1/1 Photo of Cascade Style Hot Jalapeno Catfish
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! :)
My Private Note
Units: US | Metric
- 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
- 1Preheat the oven to 375 degrees.
- 2Rinse the fish under running water, then pat dry with paper towels.
- 3Mix together the crushed potato chips, black pepper (to taste), garlic powder, paprika or ancho, and flour, stirring well; pour onto a shallow plate.
- 4Mix together the egg and milk; pour onto a shallow plate.
- 5Lightly oil a large baking pan (one large enough so that none of the fillets will touch).
- 6Dredge 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.
- 7Bake uncovered at 375 for 30 to 35 minutes, serve immediately, and enjoy!
- 8My husband likes salsa on his, but I eat mine just as it is... yum!
- 9Tim's potato chips: http://www.agrilinkfoods.com/tims/.
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Nutritional Facts for Cascade Style Hot Jalapeno Catfish
Serving Size: 1 (212 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 290.8
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 2.9 g
- Cholesterol 141.6 mg
- Sodium 190.9 mg
- Total Carbohydrate 14.1 g
- Dietary Fiber 1.0 g
- Sugars 0.1 g
- Protein 29.7 g
The following items or measurements are not included:
jalapeno potato chips