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Teresa's Potato Chip Fish

Photo: Gooseberry Patch
Yield Makes 4 servings
Give your a fish dinner an enticing crunch with a potato chip crust. Serve with a side of tartar sauce for a simple and tasty meal.


  • 1 5-oz. pkg. kettle-cooked salt & vinegar potato chips
  • 4 cod fillets
  • 4 teaspoons mayonnaise
  • Garnish: tartar sauce

How to Make It

  1. Measure out half the chips and set aside for another use. Place the remaining chips in a plastic zipping bag and crush.

  2. 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.

  3. Bake at 400 degrees for 10 minutes, or until just cooked through. Serve with tartar sauce.

101 Autumn Recipes