Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield
Serves 4 (serving size: 1 fillet and 2 tablespoons ranch dressing)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Ratings & Reviews

Meh

Lindawapp
September 28, 2017
I used tilapia - would've preferred halibut but at 29.99 a pound, no way.  The fish came out soggy.  I guess I should've cooked it longer and in a hotter oven.  Won't make again.

Lindawapp's Review

rcmorgan87
July 31, 2012
This was one of the best and easiest recipes I have made. Served it to my in-laws and they are still raving about it!

drqueen1's Review

Jessica
March 04, 2012
this is an awesome recipe. The fish was so tasty, we didn't even use the ranch dipping sauce. No long list of herbs, spices, etc....just simple tasty ingredients. A sure staple to my menu!

AlyBoudreau18's Review

jmeleeS
May 25, 2012
This recipe is quick and scrumptious, making it outstanding in my book! We also skip the ranch, and save the calorie spend on eating more fish! I serve with couscous and veggies, great weeknight dish!

JLBrooks321's Review

Hayfor22
January 26, 2014
The fish was bland, BUT this was the easiest thing I have cooked in a long time. Guess you can't have it all

jmeleeS's Review

Sammiehigg
January 11, 2012
What a fabulous lunch! I made this recipe (served with C.L.'s Simple Slaw recipe) over the weekend quickly between taking down x-mas decorations. What a wonderfully easy and light meal! I could not have been more pleased at both the ease and taste of this recipe. We used catfish in lieu of cod and I omitted the ranch dressing entirely (did not need it!) It was perfectly filling and clean up was a breeze (just gather and toss the parchment paper). I can't wait to make this again (and soon!) - the salt & vinegar taste was just enough to give the fish that almost beer battered taste (without the calories / mess). 100% a keeper - Enjoy!

Hayfor22's Review

AlyBoudreau18
July 15, 2012
N/A

whiterosecute's Review

jilellen
November 10, 2013
N/A

carolfitz's Review

annamarbella
June 22, 2012
I think salt & vinegar chips are yucky, but am so glad I trusted your reviews and followed the recipe! So easy, so good, really recommend this. We used cod loins, rinsed them and then put uncovered in fridge for about 20 min to air-dry. Skipped the ranch dressing. Served with spicy cole slaw & steamed asparagus cooled to room temp. Very good.

Cherrybelle's Review

elliebee160
January 28, 2014
I was disappointed in this as I was really excited to make it. It was easy but not a lot of flavor. I added some fish seasoning to the fish based on other reviews. My biggest disappointment was cooking it on the Parchment paper. It stuck and we lost half of the fish if I made it again I would just cook it on a pan sprayed with cooking spray. Maybe mix up the chips and use some Jalapeno chips along with the salt and vinegar. Also took more than the 10 mins it said to cook.