RACH'S SALT & VINEGAR POTATO CHIP (!!) FISH FILLETS ARE YOUR NEW FAVE FOOD
Serve these crispy fillets with giant deli pickle spears and an oil-and-vinegar slaw for a refreshingly satisfying meal.
Provided by Rachael Ray
Number Of Ingredients 18
Steps:
- Preheat the oven to 450˚F
- Line a baking sheet with parchment paper
- For the dressing, in a medium bowl, whisk the mayonnaise, Dijon, granulated garlic, and granulated onion; season with salt and pepper
- In a large shallow dish, mix the potato chips and herbs
- Season the fish with salt and pepper
- For thinner fillets, using a pastry brush, slather both sides with the dressing
- Press both sides of the fillets into the potato chips until coated
- For thicker fillets, spread the dressing on top of the fillets; top with the chips
- Place on the baking sheet Bake until the fish is just opaque in the center, 8 to 10 minutes, depending on the thickness of the fish
- Serve with lemon wedges
CRUNCHY POTATO CHIP TILAPIA, SALT N VINEGAR
Make and share this Crunchy Potato Chip Tilapia, Salt N Vinegar recipe from Food.com.
Provided by fluffernutter
Categories Tilapia
Time 18m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.7, Cholesterol 62.5, Sodium 65, Protein 25.1
HOMEMADE SALT AND VINEGAR CHIPS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
- Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
- Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
- Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
- Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
- Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.
POTATO CHIP TILAPIA
A childish way to enjoy a fish dinner. While this resipe employs potato chips as the coating, anything else can be used (nuts, bread crumbs,
Provided by Cachulain
Categories < 60 Mins
Time 50m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine potato chips, parmesan cheese and garlic powder in a bowl.
- Scramble eggs.
- Rinse tilapia under tap water for a few seconds.
- Dust tilapia filets in flour (any flour will do).
- Egg wash tilapia filets, making sure the egg wash sticks to the entire filet.
- Heavily dust filets in potato chip mix.
- Place filets in freezer for 5-10 minutes.
- Remove filets from freezer to preheated oven of 350 degrees F.
- Bake for 20 to 25 minutes, or until the coating is golden brown.
Nutrition Facts : Calories 300.9, Fat 4.5, SaturatedFat 1.8, Cholesterol 97.4, Sodium 116.1, Carbohydrate 51.6, Fiber 2.1, Sugar 0.4, Protein 12.3
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