"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chip-Crusted Fish Fillet Recipe

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This recipe for Chip-Crusted Fish Fillet, by , is from The Petersen-Gauthier Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Petersen

Category:
Category:

Ingredients:  
Ingredients:  
4 (6 oz.) cod fillets
2 tsp. mayonnaise
1/8 tsp. salt
1 (2oz.) package salt and vinegar kettle-style potato chips, crushed
1/2 cup ranch dressing

Directions:
Directions:
1. Preheat oven to 400
2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 tsp. mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 Tbsp. crushed chips evenly on top of each fillet. Cook fish at 400 for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing or your favorite tartar sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Hands-on 10 minutes, Total 20 minutes
Personal Notes:
Personal Notes:
This is a fast but tasty fish recipe. The tang of the vinegar potato chips mellows as the fish bakes and creates a crunchy topping.

 

 

 

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