Crunchy Potato Chip Tilapia, Salt N Vinegar
photo by fluffernutter
- Ready In:
- Pour the milk into a wide, flat dish. Spread the flour in the same kind of dish or waxed paper.
- Pour the chips into a ziptop bag and seal. Crush them into small pieces (a rolling pin works well for this.
- Coat the fish with milk, then flour, then potato chips. Arranged in a greased baking dish. Drizzle any leftover milk over the fish to help to coating cook onto the fish.
- Bake at 400 degrees for 12 to 13 minutes until golden.
Questions & Replies
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I really enjoyed this recipe. I used regular Lays instead of vinegar chips, because I couldn't find any vinegar chips nearby, but I also added some lemon and dill and the coating was really satisfying. I had some serious issues getting the chips to stick to the fish though. A reviewer mentioned that it was easier to put the flour on first, and then the milk, and that helped somewhat.
Excellent flavor. However, I found that going from milk to flour made it impossible to stick the chips on the fish. I went from flour to milk and it worked better. I also used kettle style chips, and they were probably not the best choice. The crumbs were not fine enough. Next time I'll look at the package before I buy it! I used about 1 cup flour and 1/2 cup milk for 1lb haddock fillets, and baked 15 minutes.
RECIPE SUBMITTED BY
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