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
CRUSTY HERB POTATO WEDGES
Simple and delicious. The key is tossing the spices with the potatoes and oil in a bowl and then on to the pan. The silicone mat we are baking on is a very nice thing to have in your kitchen.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
- Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 37.5 g, Fat 7 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 13.1 mg, Sugar 1.7 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
POTATO-CRUSTED WHITEFISH WITH LEMON BUTTER SAUCE
My sister-in-law gave me this recipe, I think she got it from the Food Network. I have changed it just a bit. This is my favorite way to make Halibut, but any firm whitefish will do. I serve this to guests all the time.
Provided by Arctic Mama
Categories < 30 Mins
Time 25m
Yield 4 4-6 ounce fish steaks, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place the dried mashed potato flakes.
- In a large sauce pan, heat oil over high heat.
- Dip the steaks in the the flour, then the egg mixture, then the potato. Place the fish in the sauce pan and sear for 2 minutes per side. Place the saucepan with fish in the oven for 4 minutes or until cooked throughly.
- While fish is baking. Place anouther saucepan over high heat. Add the wine, lemon juice, garlic and green onions. Cook for 5-6 minutes until the liquid is reduced by 2/3.
- Over low heat whisk in butter, a small amount at a time.
- Serve sauce over fish and Enjoy!
BAKED POTATO WEDGES & FISH STICKS RECIPE BY TASTY
Here's what you need: paprika, garlic powder, onion powder, salt, pepper, large russet potatoes, cod fillets, eggs, flour, panko breadcrumbs, tarter sauce, ketchup
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine all the paprika seasoning ingredients, stir.
- Cut the potatoes in half lengthwise, and cut each half into quarters lengthwise, making 16 total wedges.
- Place wedges in a bowl of water to remove the extra starch from the potatoes. Drain.
- Preheat oven to 400˚F (200˚C).
- Place wedges on a baking sheet and pour olive oil, 3 spoonfuls of the paprika seasoning, and parmesan over the potatoes.
- Using clean hands, mix together to coat potatoes, then arrange potatoes in rows, without overlapping, so they bake evenly.
- Bake for 30 minutes, flipping halfway, or until crispy.
- Cut cod fillet down the middle and into 3 to 4-inch (8-10 cm) long pieces. Some of the thicker pieces may need to be cut in half.
- Mix the paprika seasoning into the panko.
- Dredge each fish stick through the eggs, flour, back in the egg, and finally, panko. Place on a baking sheet
- Bake with the potato wedges for 15 minutes, flipping halfway, or until golden brown and cooked through.
- Serve with your favorite dipping sauces.
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 75 grams, Fat 5 grams, Fiber 4 grams, Protein 24 grams, Sugar 3 grams
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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