Potato Chip Crusted Haddock Recipes

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POTATO-CRUSTED COD



Potato-Crusted Cod image

Cod is pan-fried, covered with a savory potato crust, and baked in the oven. You can use any type of white fish fillet for this recipe, no need to buy high-quality fish, because the potato crust adds lots of flavor.

Provided by Brigitte

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 9

2 (4 ounce) cod fillets
salt to taste
1 tablespoon vegetable oil
4 potatoes, grated
2 shallots, grated
1 egg
1 tablespoon chopped fresh parsley
1 pinch ground nutmeg
2 tablespoons butter, cut into small pieces

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.

Nutrition Facts : Calories 653.7 calories, Carbohydrate 83.4 g, Cholesterol 154 mg, Fat 21.9 g, Fiber 9.9 g, Protein 33.1 g, SaturatedFat 9.4 g, Sodium 303.3 mg, Sugar 5.3 g

BAKED COD RECIPE WITH CRACKER TOPPING



Baked Cod Recipe with Cracker Topping image

A Baked Cod recipe covered with a buttery Ritz Cracker Topping that is quick and easy to prepare.

Provided by Robin Gagnon

Categories     Entree

Time 22m

Number Of Ingredients 6

1 pound cod fillets
2 tablespoons butter (melted or olive oil)
2 tablespoons chopped parsley
25 round butter crackers
1-2 cloves garlic (minced for Italian Style crumb mixture (or 1/4 teaspoon garlic powder) *Optional)
salt and pepper (*optional to season fillets)

Steps:

  • Preheat your oven to 375 degrees and coat baking dish or oven safe non-stick skillet with cooking spray or olive oil.
  • Mix parsley into the softened butter (along with garlic, if you are using it), then crush the crackers in plastic a bag or food processor and mix together well with the butter.
  • Pat the cod fillets dry if necessary and arrange the fish in the baking dish by placing snugly together. Fold under any thin edges (this keeps fish moist). Season each cod fillet with salt and black pepper if you like.
  • Spread the crumb mixture evenly over the fish. Make sure to cover the fish well. Gently pat to adhere the topping.
  • Put the cod in the oven and bake for 15-17 minutes, until the cod is cooked through (until translucency of fish is gone) and cracker topping is nicely browned and crisp.
  • Serve with fresh lemon wedges.

Nutrition Facts : Calories 236 kcal, Carbohydrate 12 g, Protein 21 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 64 mg, Sodium 278 mg, Sugar 1 g, ServingSize 1 serving

POTATO CHIP CRUSTED FISH



Potato Chip Crusted Fish image

This crunchy and delicious Potato Chip Crusted Fish recipe is ready in 20 minutes or less and is served with a tangy lemon garlic mayonnaise dipping sauce. Perfect as a quick dinner idea

Provided by Tiffany

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 1/2 lbs White Fish (I used Cod)
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
3/4 cup Buttermilk
1 1/2 cups Crushed Frito-Lay Oven Baked Chips
3/4 cup Bread Crumbs
Salt + Pepper (to taste)
Lemon Juice (to taste)
1 cup Light Mayonnaise
1 tablespoon Lemon Juice
1 clove Garlic (crushed)
1 teaspoon Parsley (chopped)
Salt + Pepper (to taste)

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!

Nutrition Facts : Calories 444 kcal, Carbohydrate 33 g, Protein 35 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 87 mg, Sodium 710 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

POTATO-CRUSTED HALIBUT



Potato-Crusted Halibut image

Provided by Anne Burrell

Categories     main-dish

Time 1h46m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
6 garlic cloves, smashed
1 thyme bundle
2 bay leaves
1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
Pinch crushed red pepper flakes
1 tablespoon fennel seeds
3 Yukon gold potatoes, scrubbed
4 (6-ounce) Pacific halibut fillets
Kosher salt

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 CHIP-CRUSTED FISH FILLETS WITH LEMON-GARLIC AIOLI



Potato Chip-Crusted Fish Fillets with Lemon-Garlic Aioli image

For a twist on fish and chips, bread white fish fillets with crushed potato chips and serve it with lemon-garlic aioli.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 27m

Yield 6

Number Of Ingredients 10

2 pounds white fish fillets, such as cod or haddock
3 large eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup crushed potato chips
3/4 cup breadcrumbs
3/4 cup mayonnaise
1 tablespoon lemon juice
2 cloves garlic, minced
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 358 kcal, Carbohydrate 16 g, Cholesterol 129 mg, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, Sodium 389 mg, Sugar 1 g, Fat 27 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g

POTATO CHIP-CRUSTED FISH FILLETS



Potato Chip-Crusted Fish Fillets image

I Think the Name Potato Chip-Crusted Fish Fillets with Lemon Garlic Aioli Says It All and if the Name Is not a Mouthful then the First ...

Provided by Nina Cole

Categories     Baked Fish Recipes, Dinner Recipes, Fish Recipes, Healthy Eating Recipes, Lunch Recipes, Main Dishes

Time 25m

Yield 6

Number Of Ingredients 10

Potato chips 1 cup
White fish fillets 2 pounds
Eggs 2
Garlic powder ½ tsp
Ground paprika ½ tsp
Bread crumbs ¾ cup
Mayonnaise ¾ cup
Lemon juice 1 tbsp
Garlic 2 cloves
Black pepper ¼ tsp

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.

Nutrition Facts : Calories 263, Fat 8g, Carbohydrate 9g, Protein 37g, Cholesterol 105mg, Sodium 480mg

POTATO CHIP-CRUSTED HADDOCK



Potato Chip-Crusted Haddock image

Crisp, crunchy and only 190 calories per serving!! Sea Salt & Malt Vinegar Kettle Cooked Potato chips give handpicked potatoes the royal treatment. They make an unexpected twist on breaded fish or chicken.

Provided by Chef mariajane

Categories     < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

4 fillets frozen wild haddock fillets, thawed according to package directions
1/2 cup potato chips, finely crushed (the best is Sea Salt & Malt Vingear Kettle Cooked)
2 tablespoons fresh parsley, finely chopped
2 tablespoons green onions, finely sliced
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon lemon zest, finely grated
2 tablespoons mayonnaise, light

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.

Nutrition Facts : Calories 117.7, Fat 3.2, SaturatedFat 0.5, Cholesterol 58.9, Sodium 121.9, Carbohydrate 2.2, Fiber 0.2, Sugar 0.6, Protein 19.1

OVEN FRIED FISH



Oven Fried Fish image

Oven Fried Fish is a healthy way to enjoy crispy, crunchy, baked fish. This naturally gluten free fish recipe can be on the table in less than 30 minutes!

Provided by Melissa Erdelac

Categories     Dinner

Time 25m

Number Of Ingredients 13

1 1/2 pounds mild white fish ((I used tilapia))
1/4 cup crushed corn or rice Chex cereal
1/4 cup Parmesan cheese, (freshly grated )
3/4 cup crushed potato chips, (about 2 ounces)
1/2 teaspoon paprika
2 tablespoon butter, (melted)
1/2 cup mayonnaise, (regular or light)
2 tablespoon sweet relish
1 tablespoon white wine vinegar
1 tablespoon capers
1 teaspoon whole-ground mustard
pinch kosher salt
pinch freshly ground pepper

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.

Nutrition Facts : Calories 338 kcal, Carbohydrate 10 g, Protein 37 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 106 mg, Sodium 328 mg, Fiber 1 g, ServingSize 1 serving

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