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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

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