Chip Crusted Fish Recipes

POTATO CHIP-CRUSTED FISH FILLETS

Steps:

• Preheat oven to 450 °F.
• Use a paper towel to lightly pat 2 pounds of fish fillets until dry.
• In a small bowl, whisk ¾ cup mayonnaise, 1 tablespoon of lemon juice, 2 cloves of minced garlic and ¼ teaspoon of black pepper until well combined.
• Refrigerate for 25-30 minutes to chill.
• In a shallow bowl, mix ½ teaspoon of garlic powder, ½ teaspoon of paprika, 1 cup of crushed potato chips and ¾ cup of bread crumbs until combined.
• In a separate, shallow bowl, beat 2 eggs.
• Working in batches, dip the fish fillet, into the beaten egg and coating both sides then left and shake off any excess.
• Then, dip the fillet into the bread crumb mix and coat both sides. Shake off any excess. Transfer to a lined baking sheet and continue with the remaining fish fillets.
• Bake in the preheated oven for about 10-15 minutes until fish flakes easily.
• Serve hot with the prepared aioli on the side.

POTATO CHIP-CRUSTED FISH FILLETS WITH LEMON-GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat oven to 450 F. Pat fish fillets dry with a paper towel.
• In a small bowl, combine mayonnaise, lemon juice, garlic, and black pepper thoroughly. Refrigerate for 30 minutes while preparing and baking fish.
• Combine garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put beaten egg in a separate shallow bowl.
• Dip a fish fillet into beaten egg on both sides, and shake off excess. Dip it in potato chip mixture on both sides and again shake off extra. Place fillet on a prepared baking sheet. Repeat with remaining fillets.
• Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with lemon-garlic aioli on side.

BBQ CHIP-CRUSTED ORANGE ROUGHY

Steps:

• Preheat oven to 400°. Place orange roughy in a greased 13x9-in. baking dish. Combine lemon juice and butter; pour over fillets. Top with crushed potato chips. , Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Serve with tartar sauce if desired.

CHIP CRUSTED FISH

Steps:

• Preheat oven to 425 degrees. Grease baking sheet or if using non stick, omit greasing.
• I didn't list this in the ingredient list, but I soak the fish in Butter Milk for about 15 minutes.
• Whisk together Eggs, Butter Milk (fresh, don't use the milk that you soaked the fish in), Hot Sauce and Black Pepper in a shallow dish (I use pie pans). Place dredging Flour in another dish and Chips in a third dish.
• Dredge fish in Flour, shake off excess. Dredge in Egg mixture, shake off excess. Dredge in Chips, pat onto fish to form nice crust. Place fish on baking sheet. Let rest at room temp for at least 10 minutes. This helps crust to adhere to fish.
• Bake for 15 to 20 minutes or until the fish is just done (time depends on the size of the filets). Let rest of 5 minute and then serve. Excellent with lemon steamed broccoli and baked sweet potatoes.

POTATO CHIP-CRUSTED HADDOCK

Steps:

• 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.

SALT-AND-VINEGAR POTATO CHIP FISH

Steps:

• 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.