Ingredients Jump to Instructions ↓

  1. 5-ounce bag of kettle-cooked salt and vinegar potato chips

  2. 1 (5- to 6-ounce) cod fillets,

  3. 1 to 1 1/2 inches thick Salt, for seasoning

  4. 2 teaspoons light mayonnaise

  5. 1/4 cup light mayonnaise

  6. 1 tablespoon sweet pickle relish

  7. 1 teaspoon minced shallot

  8. 1/2 teaspoon fresh lemon juice

  9. 1/4 teaspoon Dijon mustard Dash of Tabasco

Instructions Jump to Ingredients ↑

  1. Heat the oven to 400º. Place the potato chips in a gallon-size ziplock bag and use a rolling pin to crush them.

  2. Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Arrange the fillets on the foil and season them lightly with salt.

  3. Smear a teaspoon of the mayonnaise over the top of each fillet, then sprinkle on the crushed chips, completely covering the top of each piece.

  4. Bake the fillets on the top oven rack until they are just cooked through, about 10 minutes.

  5. While the fish is baking, stir all of the sauce ingredients together in a small bowl until well blended. Serves 4.


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