Salt And Vinegar Potato Chip Fish Recipes

RACH'S SALT & VINEGAR POTATO CHIP (!!) FISH FILLETS ARE YOUR NEW FAVE FOOD

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

SALT AND VINEGAR POTATO CHIPS

Steps:

• Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
• Spread potatoes slices onto paper towel; pat dry with more paper towels.
• Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
• Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.

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.

CRUNCHY POTATO CHIP TILAPIA, SALT N VINEGAR

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.