Chip Crusted Fish Recipes

POTATO CHIP CRUSTED FISH

Steps:

• Line a baking pan with foil and spray with nonstick spray
• Preheat oven to 450 degrees F
• Cut fish into strips. Season with salt and pepper
• Pour buttermilk in a shallow bowl. Add the garlic powder and paprika. Mix
• Place the crushed chips and bread crumbs in another bowl. Mix with a fork until combined
• Place the fish into the buttermilk. Tap on the sides of the bowl to remove excess liquid and place the pieces in the crushed chips
• Cover the pieces with the crushed chips and tap the sides of the bowl carefully to remove excess breading
• Place the breaded fish on the sheet pan
• Spray the tops with nonstick spray
• Bake for 11-12 minutes or until the fish is cooked throughly and is crunchy
• Remove from the oven, let it rest for 1-2 minutes and place on a platter. Squeeze lemon juice on top (optional)
• Mix all the ingredients together in a bowl. Check for seasoning and add more if needed
• Enjoy!

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.

CHIPS AND FISH

Steps:

• Heat oven to 200 degrees F.
• Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
• Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
• In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
• Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
• Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
• Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

OAT CRUSTED FISH

Steps:

• Warm oil in a large skillet over medium-high heat.
• In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
• Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.

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.

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.