Salt-and-Vinegar Potato Chip Fish

Use thick, kettle-cooked chips for best results in this simple twist on hsh and chips. Serve with remoulade, of course. 2 Vi 2 l /2 (6-ounce) cod fillets, or other white fish teaspoon sea or kosher salt teaspoons mayonnaise cup coarsely crushed kettle-cooked salt-and-vinegar potato chips

1. Preheat oven to 4OOF. 2. Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt Smear mayonnaise over tojp of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to'I$ minutes, depending on thickness of fish, until fish flakes easily with a fork. Serves 2.

serving: 300 calories, 16g fat, 55mg chol., 24g prof., 15g carbs,, Ig fiber, 540mg


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