Friday, January 27, 2012

Salt & Vinegar Chip Crusted Fish


4 (6-ounce) cod fillets (or tilapia)
  • 2 teaspoons canola mayonnaise

  • 1/8 teaspoon salt

  • 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed

  • 1/2 cup light ranch dressing

  • Preparation

    1. Preheat oven to 400°.
    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.
    NOTE;   I had to put the fish under the broiler for a minute to get it to brown nicely

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