Chip-Crusted Fish Fillets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The tang in the salt and vinegar chips mellows as these fish fillets bake in the oven, creating a crunchy spin on fish and chips. Look to hook-and-line-caught Atlantic or Pacific cod for the most sustainable choice. Ingredients:
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 |
Directions:
1. Preheat oven to 400°.
2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.
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