Potato Chip-Crusted Haddock

"Crisp, crunchy and only 190 calories per serving!! Sea Salt & Malt Vinegar Kettle Cooked Potato chips give handpicked potatoes the royal treatment. They make an unexpected twist on breaded fish or chicken."
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Ready In:


  • 4 fillets frozen wild haddock fillets, thawed according to package directions
  • 12 cup potato chips, finely crushed (the best is Sea Salt & Malt Vingear Kettle Cooked)
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons green onions, finely sliced
  • 12 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon lemon zest, finely grated
  • 2 tablespoons mayonnaise, light


  • Preheat oven to 400f.
  • Place haddock on a parchment paper-liined baking sheet and pat dry. Toss crushed potato chips with parsley, green onions, rosemary and lemon zest and set side.
  • Spread an equal amount of mayonnaise over each piece of fish. Gently press crumb mixture onto the fillets. Bake for 12 minutes or until fish flakes when tested with a fork. Serve with steamed vegetables.

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