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! :)"
photo by Katanashrp photo by Katanashrp
photo by Katanashrp
Ready In:




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

Questions & Replies

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  1. 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.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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