- 1 5-oz. pkg. kettle-cooked salt & vinegar potato chips
- 4 cod fillets
- 4 teaspoons mayonnaise
- Garnish: tartar sauce
How to Make It
Measure out half the chips and set aside for another use. Place the remaining chips in a plastic zipping bag and crush.
Line a baking sheet with aluminum foil and spray with non-stick vegetable spray. Arrange fish on foil and pat dry. Spread mayonnaise over top of each fillet; cover each completely with crushed chips.
Bake at 400 degrees for 10 minutes, or until just cooked through. Serve with tartar sauce.