An easy 30-minute recipe for crispy, baked cod coated in Salt & Vinegar potato chips for a fun spin on 'Fish & Chips' at home.
JUMP TO RECIPEPeople love malt vinegar with fried fish. And I do too! Go to any fried seafood place and you’ll see bottles and bottles of it everywhere.
And there’s some logic to it, actually. The reason folks pair fish with vinegar (and lemon juice) is because of the whole acid/base thing. You need the acid from the vinegar or lemon to cut the amines (bases) in the fish. It’s all just plain ol’ chemistry.
Mrs. Ross, my high school chemistry teacher, would be so proud of me. And she might even forgive me for laughing when that ceiling tile fell on her head with six gallons of water behind it from a roof leak 😬
So anyway, I got to thinking about that one night. Because doesn't everyone lie in bed at night thinking about acids and bases and lemons and fish and vinegar and high school chemistry teachers and flooded ceilings?
I’d been wanting to try my hand at baking some crispy fish. My family loves fried fish. And my kids love fish sticks. So I was trying to think of a way to schmoosh those two things together when I thought about using crushed potato chips.
And you know what thought came next, right? Salt & Vinegar potato chips! Crunchy, salty chips with built-in vinegar!
We LOVE this recipe!
I love it because it's so quick and easy. Seriously, it takes longer for the oven to preheat than it does to assemble and cook the recipe!
The kids love it because of the potato chips and because they like helping me obliterate the chips. No food processor needed when they're around!
Recipe for Salt Vinegar Potato Chip Baked Cod
Salt & Vinegar Potato Chip Crusted Cod
Ingredients
- 6 cod fillets (about 1-inch thick)
- 1 6-oz bag salt & vinegar potato chips
- 2 eggs, well beaten
- 1 tablespoon hot sauce
- Salt & pepper
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or spray with cooking spray.
- Blot fish fillets dry with paper towels then season both sides with salt and pepper; set aside.
- Crush potato chips then place in a shallow dish; set aside. A food processor will made quick work of this task and result in nice even-sized crumbs but you can also use a rolling pin over the bag.
- Beat eggs with hot sauce and place in a shallow dish; set aside.
- Dip one fillet in egg wash then let all excess drip off. Place fillet in potato chips and press down to get a good coating. Flip the fillet and coat the other side as well. Arrange fillets on prepared pan. Repeat until all fillets are coated.
- Bake fillets at 400 degrees for 15 minutes or until fish is cooked through and potato chip coating is golden brown. Cool for 5-10 minutes before serving.
I love S &V chips! Can't wait to try this, and don't know why I didn't think of it. I have an old recipe where you mix lemon juice and bbq sauce, dip catfish in it then cover in crushed bbq Potatoe chips and bake. It's awesome, so this will be even better. Love you and all your stuff!
ReplyDeleteI make a similar dish using Talapia. Put the fillets in a dish lined with nonstick foil. Spread a thin layer of mayo on top of each fillet then put the crushed salt and vinegar chips on top and press down. Bake at 400 degrees for about 12 to 14 minutes, depending on how thick your fillets are. It is delicious.
ReplyDeleteAwesome recipe, the entire family LOVED it! I would not make this recipe with thinner fillets (e.g. tilapia) as the crust would be too thick but is perfect on the cod.
ReplyDeleteThank you so much! I found this recipe forever ago on your Facebook page. We make this with swai fillets, halved. My son calls it "pickle fish" and requests it regularly!
ReplyDeleteWould this work with Pringles salt and vinegar chips?
ReplyDeleteI would think so!
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