Fish ‘n Chips

For delicious crispy, crunchy oven-roasted fish

I use crushed potato chips! Salt and Vinegar
potato chips are my favorite, but you can use
any type. You can also use any type of fish.

My favorite is salmon. It’s an easy and
quick dinner, also a favorite. 
I used about 1-1/4 lbs salmon.
Rinse, pat dry, and drizzle with
lemon juice. There’s no need to 
measure the ingredients. I’ve listed 
them below just to give you an idea.
Brush the fish with melted butter. 
You can also use mayonnaise or ranch
dressing to help the chips adhere to
the fish. Season with salt and pepper.

 Crush about 2C potato chips until you
have coarse crumbs.

I used a glass to crush the chips.

 Press onto the top of the fish. 
Bake @400º for about 10-12 minutes.

Remember that the fish will continue
 to cook after it’s removed from the
 oven, so take it out before it’s completely
 done and the chips are nicely browned.

To serve, slide a spatula between

the fish and the skin. The skin with adhere
to the platter and you’ll have perfect pieces.

Serve with green vegetable and potato.
Potato Chip Crusted Salmon
4 6-oz filets of salmon
2 T lemon juice
2 T melted butter,or mayo
salt and pepper
2 C potato chips, crushed
Lay fish in a shallow dish skin side down. 
Sprinkle with lemon juice, brush with 
melted butter. Season with salt & pepper. 
Crush the 2C potato chips and press
 onto the top of the fish. Bake @400º
for 10-12 minutes until the chips are
nicely browned. 


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