Salt-And-Vinegar Potato Chip Fish

Total Time
Prep 5 mins
Cook 15 mins

Use thick, kettle-cooked chips for best results in this simple twist on fish and chips. Serve with remoulade, of course. Recipe Source: Relish Mag

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.
Most Helpful

This is my new favorite way to cook whitefish. My kids and I LOVED it, and it was soooooo easy!

Lahuber66 June 30, 2013

This is really good, and easy! I used tilapia, and skipped the extra salt. It is similar to a recipe in the December 2011 issue of Cooking Light. I didn't find that I needed to dip it in anything, and just ate it plain, alongside steamed veggies. Very good!

Greeny4444 January 29, 2013

Saw it in the paper too, but lost the recipe. Made it last night and it was YUMMY! So much flavor from not too many chips. We had it with baked butternut squash "fries". This is our new Friday Lent dinner.

elizaflower March 10, 2011