These crispy fish fillets* are much more than the sum of their parts. After posting several fairly involved recipes, I thought it time for a quick, easy recipe that’s simply delicious. I was skeptical making this the first time, but one bite confirmed it. Potato chips, tartar sauce, and white fish? Like Martha says, “It’s a good thing.”
Still not sure? Take 15 minutes:
-2 white fish fillets (such as cod, turbot, tilapia, etc.)
-2 Tbsp. prepared tartar sauce (or make your own)
-1 oz. ridged potato chips (e.g., Ruffles…or their German equivalent, Riffels!), crumbled
-2 Tbsp. fresh parsley, chopped
-salt and pepper, to taste
1. Preheat the oven to 375F. Lightly grease a glass/ceramic baking dish or lay some chopped vegetables on the bottom (e.g., celery, fennel stalks, carrots).
2. Season the fish fillets with salt and pepper. Spread 1 Tbsp. tartar sauce on top of each fillet. Press a few tablespoons of potato chip crumbs on top.
3. Bake uncovered for 10-15 min., or until fish is opaque and flakes. If needed, brown the crumb topping briefly under the broiler before serving.
Enjoy!
*I spent 5 or 6 minutes debating the correctness of one “L” versus two, and eventually gave in to spellcheck.
Riffles to the rescue! Looks great, and easy enough to make for myself (while the vegetarian eats something else).
Potato chips are definitely superior to cornflakes when looking to add crispety crunch! 🙂 Guten Appetit!
YUM! I loved that you baked it!! I made crispy fish too! And use potato chip crumbs! I would of never thought of that! If you have time, please check it out here: http://shecooksandheeats.wordpress.com/2011/09/07/kats-crispy-fish/ and let me know what you think 🙂