Pack a punch of crunch into a wholesome family meal by adding crispy-coated fun without deep-frying. In this fun twist on fish and chips, sweet, flaky cod gets a salt-and-vinegar potato-chip crust. Kettle-cooked chips ensure the crispiest results -- and kids will have fun smashing them into tiny pieces for the coating. A lemony tartar sauce rounds out the dish.
What you'll need
- Fish
- 1 (5- to 6-ounce) cod fillets, 1 to 1 1/2 inches thick
- Half of a 5-ounce bag of kettle-cooked salt and vinegar potato chips
- 2 teaspoons light mayonnaise
- Salt, for seasoning
- Dipping Sauce
- 1/4 cup light mayonnaise
- 1 tablespoon sweet pickle relish
- 1 teaspoon minced shallot
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
- Dash of Tabasco
Serves 4
How to make it
Heat the oven to 400º F. Place the potato chips in a gallon-size ziplock bag and use a rolling pin to crush them.
Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Arrange the fillets on the foil and season them lightly with salt.
Smear a teaspoon of the mayonnaise over the top of each fillet, then sprinkle on the crushed chips, completely covering the top of each piece.
Bake the fillets on the top oven rack until they are just cooked through, about 10 minutes. While the fish is baking, stir all of the sauce ingredients together in a small bowl until well blended.
Nutritional Information
Per serving (6-ounce cod fillet and 1 tablespoon of sauce): Calories 313 • Total Fat 13 g • Saturated Fat 2 g • Cholesterol 76 mg • Sodium 735 mg
