Cascade Style Hot Jalapeno Catfish

Total Time
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! :)

Ingredients Nutrition


  1. Preheat the oven to 375 degrees.
  2. Rinse the fish under running water, then pat dry with paper towels.
  3. Mix together the crushed potato chips, black pepper (to taste), garlic powder, paprika or ancho, and flour, stirring well; pour onto a shallow plate.
  4. Mix together the egg and milk; pour onto a shallow plate.
  5. Lightly oil a large baking pan (one large enough so that none of the fillets will touch).
  6. 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.
  7. Bake uncovered at 375 for 30 to 35 minutes, serve immediately, and enjoy!
  8. My husband likes salsa on his, but I eat mine just as it is... yum!
  9. Tim's potato chips:
Most Helpful

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.

Vina July 31, 2003