Teresa's Potato Chip Fish
Photo: Gooseberry Patch
- 1 5-oz. pkg. kettle-cooked salt & vinegar potato chips
- 4 cod fillets
- 4 teaspoons mayonnaise
- Garnish: tartar sauce
- 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.
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