POTATO CHIP CRUSTED FISH
This crunchy and delicious Potato Chip Crusted Fish recipe is ready in 20 minutes or less and is served with a tangy lemon garlic mayonnaise dipping sauce. Perfect as a quick dinner idea
Provided by Tiffany
Categories Main Course
Time 20m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 444 kcal, Carbohydrate 33 g, Protein 35 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 87 mg, Sodium 710 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
POTATO CHIP-CRUSTED FISH FILLETS
I Think the Name Potato Chip-Crusted Fish Fillets with Lemon Garlic Aioli Says It All and if the Name Is not a Mouthful then the First ...
Provided by Nina Cole
Categories Baked Fish Recipes, Dinner Recipes, Fish Recipes, Healthy Eating Recipes, Lunch Recipes, Main Dishes
Time 25m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 263, Fat 8g, Carbohydrate 9g, Protein 37g, Cholesterol 105mg, Sodium 480mg
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.
Nutrition Facts : Calories 358 kcal, Carbohydrate 16 g, Cholesterol 129 mg, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, Sodium 389 mg, Sugar 1 g, Fat 27 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
SALT-AND-VINEGAR POTATO CHIP FISH
Use thick, kettle-cooked chips for best results in this simple twist on fish and chips. Serve with remoulade, of course. Recipe Source: Relish Mag
Provided by Ceezie
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
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.
POTATO-CRUSTED COD
Cod is pan-fried, covered with a savory potato crust, and baked in the oven. You can use any type of white fish fillet for this recipe, no need to buy high-quality fish, because the potato crust adds lots of flavor.
Provided by Brigitte
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
- Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
- Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 83.4 g, Cholesterol 154 mg, Fat 21.9 g, Fiber 9.9 g, Protein 33.1 g, SaturatedFat 9.4 g, Sodium 303.3 mg, Sugar 5.3 g
POTATO CHIP-CRUSTED HADDOCK
Crisp, crunchy and only 190 calories per serving!! Sea Salt & Malt Vinegar Kettle Cooked Potato chips give handpicked potatoes the royal treatment. They make an unexpected twist on breaded fish or chicken.
Provided by Chef mariajane
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 117.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 58.9, Sodium 121.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 19.1
INSTEAD OF FRYING FISH
This quick recipe is one I discovered 20 years ago in a fund-raiser cookbook. Since my husband is an avid fisherman, I've put it to good use over the years. The crispy potato chip coating bakes up toasty brown, and the fillets stay nice and moist. -Sharon Funfsinn, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut fish into serving-size pieces. Place milk in a shallow bowl. In another shallow bowl, combine the potato chips, Parmesan cheese and thyme. Dip fish in milk, then roll in potato chip mixture., Sprinkle a greased 9-in. square baking pan with bread crumbs. Place fish over crumbs; drizzle with butter. Bake, uncovered, at 500° for 12-14 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 270 calories, Fat 14g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 314mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
POTATO CHIP-CRUSTED WHITEFISH WITH POTATO WEDGES
Here I go again: I am not a big fan of fish. Okay, the truth is, I won't eat most types of fish. However, I really do like it when it is made this way, and it's even better with the tartar sauce on it. I mean how can you go wrong with potato chips? This is a super simple dish to make. Just make sure the potato chips get pretty finely crushed, or they will fall off when you take the fish out of the pan.
Yield serves 4
Number Of Ingredients 14
Steps:
- To prepare the potatoes: Preheat the oven to 375°F.
- Wash the potatoes and cut each one into 8 wedges. Place the potatoes on a baking sheet and drizzle them with the oil. Toss the potatoes until they are coated with the oil and sprinkle them with the salt. Bake them for 40 to 45 minutes, or until they are golden brown around the edges.
- Meanwhile, prepare the fish: Pour the oil into a 9 by 13-inch baking pan and spread to coat the entire pan. Place the flour in a shallow bowl. Whisk the egg in another shallow bowl. Place the crushed potato chips in another shallow bowl.
- Dip both sides of the fish in the flour, then the egg, and then the potato chips and place the coated fish in the baking dish. Continue with the remaining fish. Season with salt and pepper. Bake the fish for 10 minutes, or until it pulls apart easily with a fork.
- While the fish is cooking: prepare the tartar sauce: Place the mayonnaise, relish, lemon juice, Worcestershire sauce, and Tabasco sauce in a bowl and stir well.
- Place a piece of fish on one side of each plate and arrange the potatoes wedges alongside. Serve the tartar sauce on the side.
- Potatoes will last longest when stored in a cool, dark place that is well ventilated. Prolonged exposure to light can cause potatoes to become green. Green potatoes may contain a substance called "solanine," which has a bitter flavor and can be toxic. Potatoes with greening can still be used, but any of the green should be trimmed before use. Even under perfect conditions potatoes will begin to sprout after a while. Small sprouts can be removed and the potatoes still used, but if the sprouts are large and the potatoes have softened, they are definitely past their prime and should be discarded.
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