Chip-Crusted Fish Fillets

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

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Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 11.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.8g
  • Protein: 31.7g
  • Carbohydrate: 14.5g
  • Fiber: 0.8g
  • Cholesterol: 79mg
  • Iron: 1.4mg
  • Sodium: 549mg
  • Calcium: 49mg

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. 1. Preheat oven to 400°.
  2. 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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