Chip-Crusted Fish Fillets

Chip-Crusted Fish Fillets Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
The tang in the salt and vinegar chips mellows as these fish fillets bake in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice.

Yield:

Serves 4 (serving size: 1 fillet and 2 tablespoons ranch dressing)

Recipe from

Cooking Light

Nutritional Information

Calories 291
Fat 11.3 g
Satfat 1.2 g
Monofat 5.7 g
Polyfat 2.8 g
Protein 31.7 g
Carbohydrate 14.5 g
Fiber 0.8 g
Cholesterol 79 mg
Iron 1.4 mg
Sodium 549 mg
Calcium 49 mg

Ingredients

4 (6-ounce) cod fillets (or other firm white fish)
2 teaspoons canola mayonnaise
1/8 teaspoon salt
1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
1/2 cup light ranch dressing

Preparation

1. Preheat oven to 400°.

2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons 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.

Laraine Perri,

Cooking Light

December 2011
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