Rating: 4 stars
30 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 9
  • 5 star values: 15

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.

Laraine Perri
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

Yield:
Serves 4 (serving size: 1 fillet and 2 tablespoons ranch dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

291 calories; fat 11.3g; saturated fat 1.2g; mono fat 5.7g; poly fat 2.8g; protein 31.7g; carbohydrates 14.5g; fiber 0.8g; cholesterol 79mg; iron 1.4mg; sodium 549mg; calcium 49mg.
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