Crispy Salt-and-Vinegar Fish Fillets
Elevate your fish dinner with this delightful take on the classic fish and chips! By using thick, kettle-cooked salt-and-vinegar potato chips as a crispy coating for tender fish fillets, you'll experience an exciting crunch and tangy flavor in each bite. This recipe not only offers a quick meal that's ready in under 30 minutes, but it also satisfies those cravings for something crispy and savory. Pair it with a zesty remoulade for a deliciously creamy contrast that complements the dish perfectly. Get ready to enjoy a fish dinner that's as fun to prepare as it is to eat!
2
Servings
250
Calories
4
Ingredients
Ingredients
Cod fish fillets
2 (6-ounce each)
Sea salt
1/4 teaspoon (to taste)
Mayonnaise
2 teaspoons (for spreading)
Kettle-cooked salt-and-vinegar potato chips
1/2 cup (coarsely crushed)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Line a small baking sheet with parchment paper to prevent sticking.
3
Place the cod fillets on the prepared baking sheet and sprinkle evenly with sea salt, allowing the flavors to penetrate the fish.
4
Using a small spatula or knife, spread a thin, even layer of mayonnaise on top of each fish fillet. Make sure the mayonnaise covers the surface evenly for better chip adhesion.
5
Coarsely crush the kettle-cooked salt-and-vinegar potato chips until they resemble coarse crumbs. This texture will provide a satisfying crunch.
6
Carefully press the crushed potato chips onto the mayonnaise layer of the fish fillets, ensuring they are covered completely. Press gently to help them adhere.
7
Place the baking sheet in the preheated oven and bake the fish for 12 to 15 minutes, or until the fish flakes easily with a fork and the chip coating is golden and crispy.
8
Once done, remove from the oven and allow to cool for a minute before serving.
9
Serve immediately, ideally alongside a homemade or store-bought remoulade for dipping.
Nutrition Information
12.5g
Fat
21g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main concept of the Crispy Salt-and-Vinegar Fish Fillets recipe?
This recipe provides a quick take on classic fish and chips by using crushed kettle-cooked salt-and-vinegar chips as a crunchy, tangy coating for baked cod.
What kind of fish is recommended for this dish?
The recipe specifically calls for two 6-ounce cod fish fillets.
How long does it take to prepare and cook this meal?
This dish is a quick meal that can be prepared and served in under 30 minutes.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C) before baking the fish.
How many servings does this recipe yield?
This recipe is designed to make 2 servings.
How do the potato chips stay on the fish fillets?
A thin, even layer of mayonnaise is spread on the fish to act as a binder for the crushed chips.
How many calories are in one serving?
Each serving contains approximately 250 calories.
What is the protein content of this fish dish?
There are 18 grams of protein per serving.
How much fat is in each serving?
Each serving contains 12.5 grams of fat.
What is the carbohydrate count for this recipe?
There are 21 grams of carbohydrates per serving.
What type of potato chips should I use for the best texture?
Thick, kettle-cooked salt-and-vinegar potato chips are recommended for a satisfying crunch.
How long should the fish bake in the oven?
Bake the fish for 12 to 15 minutes.
How do I know when the cod fillets are fully cooked?
The fish is done when it flakes easily with a fork and the chip coating appears golden and crispy.
What sauce pairs well with these fish fillets?
The recipe recommends serving the fish with a zesty remoulade for a creamy contrast.
Is parchment paper necessary for this recipe?
Yes, lining your baking sheet with parchment paper prevents the fish from sticking during the baking process.
How should the chips be crushed?
The chips should be coarsely crushed to ensure they provide a textured, crispy coating.
What kind of salt is used to season the fish?
The recipe calls for 1/4 teaspoon of sea salt, or more to taste.
How much mayonnaise is needed for the coating?
You will need 2 teaspoons of mayonnaise to cover the fillets.
How many crushed chips are required for the breading?
The recipe uses 1/2 cup of coarsely crushed salt-and-vinegar chips.
Is this recipe considered easy for beginners?
Yes, it is tagged as an easy recipe with simple steps and minimal ingredients.
Is there any sugar in this recipe?
The nutritional information provided indicates there is no sugar in this dish.
What is the sodium content of the recipe?
The specific sodium count is not listed, though the dish uses salt-and-vinegar chips and sea salt.
Does this recipe contain fiber?
No fiber content is listed for this specific recipe.
Should the fish be served immediately?
Yes, for the best texture and crunch, it should be served immediately after a one-minute cooling period.
How do I apply the mayonnaise to the fish?
Use a small spatula or knife to spread a thin, even layer across the top of each fillet.
Why is the mayonnaise step important?
The mayonnaise ensures the chip crumbs adhere completely to the surface of the fish.
Can I use frozen fish fillets?
While the recipe uses 6-ounce fillets, if using frozen fish, ensure they are completely thawed and patted dry before starting.
What is the flavor profile of this dish?
It offers a savory, salty, and tangy flavor profile thanks to the vinegar-infused chip coating.
Is this dish suitable for a quick weeknight dinner?
Yes, its 30-minute total time makes it an ideal option for busy weeknights.
What size are the cod fillets used in this recipe?
The recipe specifies using two 6-ounce cod fish fillets.