Potato Chip Crusted Fish Recipes

POTATO-CRUSTED COD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side.
• Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter.
• Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.

RACH'S SALT & VINEGAR POTATO CHIP (!!) FISH FILLETS ARE YOUR NEW FAVE FOOD

Steps:

• Preheat the oven to 450˚F
• Line a baking sheet with parchment paper
• For the dressing, in a medium bowl, whisk the mayonnaise, Dijon, granulated garlic, and granulated onion; season with salt and pepper
• In a large shallow dish, mix the potato chips and herbs
• Season the fish with salt and pepper
• For thinner fillets, using a pastry brush, slather both sides with the dressing
• Press both sides of the fillets into the potato chips until coated
• For thicker fillets, spread the dressing on top of the fillets; top with the chips
• Place on the baking sheet Bake until the fish is just opaque in the center, 8 to 10 minutes, depending on the thickness of the fish
• Serve with lemon wedges

POTATO CHIP CRUSTED FISH

Steps:

• Line a baking pan with foil and spray with nonstick spray
• Preheat oven to 450 degrees F
• Cut fish into strips. Season with salt and pepper
• Pour buttermilk in a shallow bowl. Add the garlic powder and paprika. Mix
• Place the crushed chips and bread crumbs in another bowl. Mix with a fork until combined
• Place the fish into the buttermilk. Tap on the sides of the bowl to remove excess liquid and place the pieces in the crushed chips
• Cover the pieces with the crushed chips and tap the sides of the bowl carefully to remove excess breading
• Place the breaded fish on the sheet pan
• Spray the tops with nonstick spray
• Bake for 11-12 minutes or until the fish is cooked throughly and is crunchy
• Remove from the oven, let it rest for 1-2 minutes and place on a platter. Squeeze lemon juice on top (optional)
• Mix all the ingredients together in a bowl. Check for seasoning and add more if needed
• Enjoy!

SALT-AND-VINEGAR POTATO CHIP FISH

Steps:

• Preheat oven to 400°F.
• Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

POTATO-CRUSTED HALIBUT

Steps:

• In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
• Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
• To cook the fish:
• Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
• This will make a fish lover out of anyone!

POTATO CRUSTED HALIBUT

Steps:

• Preheat a medium fry pan on medium heat.
• Scrub your potato well, then grate on the cheese grater. Once grated, squeeze any excess liquid from the potato and then add the potato to a small mixing bowl.
• Whisk an egg in a separate bowl and then add it to the potato and mix immediately. This will stop the potato from turning brown.
• Add the chopped green onion and then season well with salt, pepper and chilli powder. Stir again.
• Now spread a thin, even layer of the potato crust on to one side of the halibut fillets (make sure the halibut is nice and dry). If the potato layer is too thick, then it will not crisp up very well.
• Once your pan is preheated, add about 2 teaspoons each of canola and olive oil. Let the oil heat up for 10 seconds and then carefully add the halibut, potato side down to the pan.
• While you are frying the fish, preheat your toaster oven or regular oven if you don't have one, to 300 ° F.
• In the pan, add a thin layer of the potato mixture to the other side of the halibut.
• Once the potato crust is nicely browned, you should be able to see at the edges or you can check by carefully lifting it up, very carefully turn the halibut over. Brown the second side and then transfer to the oven.
• Finish cooking the halibut in the oven (5 minutes or so) depending on the thickness and then serve with your favourite grains and lots of veggies.

POTATO CHIP-CRUSTED FISH FILLETS WITH LEMON-GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat oven to 450 F. Pat fish fillets dry with a paper towel.
• In a small bowl, combine mayonnaise, lemon juice, garlic, and black pepper thoroughly. Refrigerate for 30 minutes while preparing and baking fish.
• Combine garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put beaten egg in a separate shallow bowl.
• Dip a fish fillet into beaten egg on both sides, and shake off excess. Dip it in potato chip mixture on both sides and again shake off extra. Place fillet on a prepared baking sheet. Repeat with remaining fillets.
• Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with lemon-garlic aioli on side.

POTATO CHIP-CRUSTED FISH FILLETS

Steps:

• Preheat oven to 450 °F.
• Use a paper towel to lightly pat 2 pounds of fish fillets until dry.
• In a small bowl, whisk ¾ cup mayonnaise, 1 tablespoon of lemon juice, 2 cloves of minced garlic and ¼ teaspoon of black pepper until well combined.
• Refrigerate for 25-30 minutes to chill.
• In a shallow bowl, mix ½ teaspoon of garlic powder, ½ teaspoon of paprika, 1 cup of crushed potato chips and ¾ cup of bread crumbs until combined.
• In a separate, shallow bowl, beat 2 eggs.
• Working in batches, dip the fish fillet, into the beaten egg and coating both sides then left and shake off any excess.
• Then, dip the fillet into the bread crumb mix and coat both sides. Shake off any excess. Transfer to a lined baking sheet and continue with the remaining fish fillets.
• Bake in the preheated oven for about 10-15 minutes until fish flakes easily.
• Serve hot with the prepared aioli on the side.

POTATO CHIP-CRUSTED HADDOCK

Steps:

• Preheat oven to 400f.
• Place haddock on a parchment paper-liined baking sheet and pat dry. Toss crushed potato chips with parsley, green onions, rosemary and lemon zest and set side.
• Spread an equal amount of mayonnaise over each piece of fish. Gently press crumb mixture onto the fillets. Bake for 12 minutes or until fish flakes when tested with a fork. Serve with steamed vegetables.

OVEN FRIED FISH

Steps:

• Preheat oven to 400ºF. Spray baking sheet with cooking spray and set aside.
• In a small bowl mix crushed cereal, Parmesan, potato chips, paprika, and melted butter. Pat fish dry and lay on prepared baking sheet. Sprinkle topping evenly over top. Bake 12-15 (depending on thickness of fish) or until fish flakes easily with fork. Serve with AMAZING tartar sauce and lemons.
• Place all tartar sauce ingredients in a mini prep food processor or mini chopper. Pulse until well mixed, but not pureed. Alternatively, finely chop capers and mix all ingredients in a bowl.