Crunchy Potato Chip Tilapia Salt N Vinegar Recipes
SALT-AND-VINEGAR POTATO CHIP FISH
Use thick, kettle-cooked chips for best results in this simple twist on fish and chips. Serve with remoulade, of course. Recipe Source: Relish Mag
Provided by Ceezie
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.
CRUNCHY POTATO CHIP TILAPIA, SALT N VINEGAR
Make and share this Crunchy Potato Chip Tilapia, Salt N Vinegar recipe from Food.com.
Provided by fluffernutter
Categories Tilapia
Time 18m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Pour the milk into a wide, flat dish. Spread the flour in the same kind of dish or waxed paper.
- Pour the chips into a ziptop bag and seal. Crush them into small pieces (a rolling pin works well for this.
- Coat the fish with milk, then flour, then potato chips. Arranged in a greased baking dish. Drizzle any leftover milk over the fish to help to coating cook onto the fish.
- Bake at 400 degrees for 12 to 13 minutes until golden.
Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.7, Cholesterol 62.5, Sodium 65, Protein 25.1
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