Rachael's Salt & Vinegar Potato Chip Fish Fillets

Salt & Vinegar Potato Chip Fish Fillets

Why should chips only be for snacking? Ready to get your fish to hit all the crispy, tangy notes without the usual breading? Welcome to your new favorite dinner: Salt & Vinegar Potato Chip Fish Fillets. These fillets are perfectly crisped up with the iconic, lip-puckering flavor of salt-and-vinegar chips (yes, the snack you secretly devour by the handful). Paired with a creamy, tangy dressing, this dish is all about fun, flavor, and simplicity. Plus, it’s ready in 20 minutes, so you get to feel like a fancy chef without sweating the small stuff. these fillets are perfectly crispy on the outside while tender inside—basically, everything you want in a fish dish, without the hassle of frying. It's like a snack-and-dinner hybrid you didn’t know you needed but can’t live without now.

Ingredients

For the dressing:

  • ½ cup vegan mayonnaise (I like Sir Kensington's Fabanaise), or regular mayonnaise

  • 1 tablespoon Dijon mustard

  • ½ teaspoon granulated garlic

  • ½ teaspoon granulated onion

  • Salt and pepper

For the fish:

  • One 8-ounce bag salt-and-vinegar potato chips, crushed

  • ¼ cup fresh dill sprigs, finely chopped

  • 2 tablespoons fresh thyme, finely chopped

  • 4 tilapia, grouper, or red snapper fillets (6- to 8-ounces each)

  • Salt and pepper

  • Lemon wedges, for serving

Directions

Preheat the oven to 450˚F. Line a baking sheet with parchment paper.

For the dressing, in a medium bowl, whisk the mayonnaise, Dijon, granulated garlic, and granulated onion; season with salt and pepper.

In a large shallow dish, mix the potato chips and herbs.

Season the fish with salt and pepper. For thinner fillets, using a pastry brush, slather both sides with the dressing. Press both sides of the fillets into the potato chips until coated. For thicker fillets, spread the dressing on top of the fillets; top with the chips. Place on the baking sheet

Bake until the fish is just opaque in the center, 8 to 10 minutes, depending on the thickness of the fish.

Serve with lemon wedges.