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
- 2 (340.19 g) cod fish fillets or 2 (340.19 g) other white fish
- 1.23 ml sea salt or 1.23 ml kosher salt
- 9.85 ml mayonnaise
- 118.29 ml coarsely crushed kettle-cooked salt-and-vinegar potato chips
- Preheat oven to 400°F.
- 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.
This is my new favorite way to cook whitefish. My kids and I LOVED it, and it was soooooo easy!
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!
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.