This takes the whole concept of “fish and chips” to a whole new place and a whole new level. Potato Chip Fish literally crusts the pan-fried flaky fish in crunchy potato chips, combining the best of snack time and dinner in each bite. Better yet, Potato Chip Fish uses tangy and sweet honey mustard sauce to get the chips to stick to the savory fish, so you have the dip, side dish, and main course all rolled into one! This is such a speedy supper, you’ll be snapping it up every weeknight!
Ingredients
- 4 (6-ounce) tilapia, grouper, ocean perch, cod, or haddock fillets, 1/2-3/4-inch thick, fresh or frozen, skinless
- 2/3 cup bottled honey mustard salad dressing
- 4 cups potato chips, crushed after measuring
- 1/2 teaspoon dried thyme, crushed
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Line a 15×10-inch baking sheet with foil.
Step 3 –Lightly coat the foil with cooking spray.
Step 4 –Thaw the fish if frozen.
Step 5 –Pat the fish dry with paper towels.
Step 6 –Brush both sides of the fish with the honey mustard salad dressing.
Step 7 –Combine the chips and thyme in a shallow dish.
Step 8 –Coat the fish on both sides with the chip mixture.
Step 9 –Place the fish in the prepared baking dish in a single layer.
Step 10 –Bake uncovered until the fish begins to flake easily with a fork and is cooked to 145 degrees F, about 6-8 minutes per 1/2-inch thickness.
Step 11 –Serve.
