Fish with Potato Chip Crust

fish1-5This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass… even catfish!

Fish with Potato Chip Crust

by Dana Rogers

Ingredients

Buttermilk

Hot sauce

1 cup of your choice of potato chips

1 cup flour

1/4 inch (in skillet) your choice of oil

Instructions

  1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
  2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
  3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod  brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
  4. In a skillet, heat 1/4″ of your preferred oil (Canola works well).
  5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
  6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.

Homemade Tarter Sauce

Ingredients

1/2 cup mayo

1 Tbsp lemon juice

1 Tsp red onion, chopped

1 Tsp green onion, chopped

Salt and pepper to taste

Instructions

Combine and chill overnight.

Fish with Potato Chip Crust
Print Recipe
This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
    Fish with Potato Chip Crust
    Print Recipe
    This versatile recipe is quick and easy, and works for ANY white flaky fish: red or black drum, flounder, grouper, snapper, perch, bass... even catfish!
      Ingredients
      Fish with Potato Chip Crust
      Homemade Tartar Sauce
      Servings:
      Instructions
      Fish with Potato Chip Crust
      1. Filet your chosen fish into thin cutlets or even nuggets like catfish (no skin or bones).
      2. Dredge in buttermilk with a splash of hot sauce (Tabasco works fine) and let them sit for a few minutes while making the crust.
      3. Combine in a food processor your favorite potato chips. (I prefer something plain, light and crisp like Cape Cod brand, unseasoned or flavored/seasoned to your taste) with an equal part flour (about 1 cup of each). Process until the mixture is like bread crumbs.
      4. In a skillet, heat 1/4" of your preferred oil (Canola works well).
      5. Take fish filets from the buttermilk and toss lightly or dip into the potato chip/flour mixture to coat them.
      6. 6. Lay the filets into the oil and cook until done. Use medium flame so as not to overcook the potato chips. Gently remove with tongs or a fork and drain on paper towels.
      Tartar Sauce
      1. Combine and chill overnight.
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