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Chip-Crusted Fish Fillets

Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: 1 fillet and 2 tablespoons ranch dressing)
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.

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

Nutrition 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

How to Make It

  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.