Photo by: Victoria
Potato Chip Cod (Salt and Vinegar Lower-Fat Breaded & Baked Fish)
|Posted By:||Victoria||on 2011-08-22 11:29:47|
Easy to do -- done in a snap -- this is much healthier than frying fish in oil!
- 2 Alaskan cod fillets *
- salt and vinegar potato chips
- optional malt vinegar
- optional tartar sauce
Notes* or other favorite mild fish
- Preheat oven to 350 degrees. Take any brand of your favorite vinegar and salt potato chips and put them in a gallon zip lock bag and seal it. Crunch up the potato chips until fairly fine - a little bigger than bread or cracker crumbs. I use a rolling pin to crunch them up.
- Beat eggs in a flat bowl. Place flour in another flat bowl. Wash fish fillets and pat dry. Dredge a fillet in flour, covering both sides. Next dredge the fillet in the beaten eggs. Now place the fillet into the zip lock bag with potato chips and shake bag to cover the fillet with crushed chips. Pat the chips on the fillet to help keep chips on fish. Next, place the fillet on a cookie sheet covered with aluminum foil that has been lightly sprayed with no-stick cooking spray. Repeat with rest of your fish fillets. Bake in oven for approximately 20 to 25 minutes until coating is a nice golden brown and no juices are running out of the fillets.
- Serve with malt vinegar and your favorite tartar sauce.
- I like to keep it simple, so I just serve it with fresh cucumbers sliced into spears and some fresh tomatoes with salt and cracked pepper on them. Sometimes I serve with coleslaw. It's a great, quick summer meal. Serve with fresh cold watermelon for dessert!
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