"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 (6 ounce) cod fish fillets or 2 (6 ounce)
other white fish
1/4 teaspoon sea salt or 1/4 teaspoon
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.
Page 2 of 2
Salt-And-Vinegar Potato Chip Fish (cont.)