I came up with this 'lighter' version of potato chip crusted fish one night when going through my pantry and freezer. The best kind of potato chip encrusted fish uses 'kettle chips'--but kettle chips are quite rich from excess frying. I think you still get a crispy coating from baked potato chips--and WAY less calories, fat, and guilt.
Frozen fillets work great in this recipe too--it may just take another 5-10 minutes to cook. I used cilantro and parsley as part of the marinade, but you can use thyme, rosemary, or dill instead. Any potato chip flavor will do, but I particularly like the cilantro/barbeque combination. I hope your family enjoys it--the recipe doubles easy to serve 4.
This fish makes a particularly delicious meal when served with a tex-mex salad (lettuce, corn, tomato, black beans, avocado, cheddar cheese, fresh cilantro, etc.--a good dressing would be to mix some light ranch dressing with barbeque sauce).
BAKED POTATO CHIP CRUSTED FISH
~2 Tbsp. light mayo or light sour cream or light butter
1 tsp. Dijon mustard
Juice of one lemon OR lime (zest can be added for punch of flavor--but this is optional)
A dash of garlic powder
Handful of freshly chopped cilantro and/or parsley (or 1/4 tsp each dried--or you can use dill or thyme)
salt and pepper, to taste
1 (approximately 1 1/8 oz size) bag baked barbeque potato chips (crushed in bag--I used 'Lay's' brand)
2 fillets of white flaky fish (we used orange roughy, but tilapia, flounder, or halibut would work just as well)Whisk/mix all ingredients up to the fish together. Or, process all ingredients in a mini-food processor (my favorite method).
Line a baking dish of your choosing with aluminum foil. Spray the aluminum foil with Pam (cooking spray) and add the fish fillets on the foil. Drizzle the above-made marinade on top of the fish fillets. Then, evenly divide the crushed potato chips on top of the fish. (Or alternatively, you can dip fish in the above made dressing and then coat (using your hands) in the crushed potato chips.)
Bake for about 20-25 minutes at about 425--or until fish is flaky when pierced with fork.
Garnish with lemon or lime wedges.