Salt & Vinegar Potato Chip Fish Fillets Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine crushed salt and vinegar potato chips, flour, salt, and pepper.
• STEP 3.Dip each fish fillet into beaten egg, then coat it in the potato chip mixture, pressing gently to adhere.
• STEP 4.Place the coated fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish is cooked through and the coating is golden and crispy.
• STEP 5.Serve the salt and vinegar potato chip fish fillets with tartar sauce and lemon wedges for squeezing over the top.
• STEP 6.Enjoy!

Cooking Tips

• Make sure to crush the potato chips finely for a more even coating.
• If you prefer a thicker coating, you can double dip the fish fillets in the egg and potato chip mixture.
• For a healthier alternative, you can use baked potato chips instead of fried ones.

Storage and Serving

• These fish fillets are best served immediately for maximum crispiness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the fillets in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.