Chip-Crusted Fish Fillets

Salt and vinegar chips create a crunchy crust without the need to fry the fish.  Recipe serves 4.

What you’ll need:

  • 4 (6-ounce) cod fillets (or other firm white fish)
  • 2 teaspoons canola mayonnaise
  • 1/8 teaspoon salt
  • 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
  • 1/2 cup light Ranch dressing

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Arrange the fillets on a parchment-lined baking sheet.
  • Brush 1/2 teaspoon of mayonnaise over top each fillet.
  • Sprinkle evenly with salt.
  • Gently press about 2 tablespoons of crushed chips evenly on top of each fillet.
  • Cook for 10 minutes or until fish flakes easily with a fork.
  • Serve with ranch for dipping.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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