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Salt & Vinegar Potato Chip Fish Fillets
We took fish and chips literally, and it was a good decision. Serve these crispy fillets with giant deli pickle spears and and oil-and-vinegar slaw for a refreshingly satisfying meal.
½ cup vegan mayonnaise (I like Sir Kensington’s Fabanaise) or regular mayonnaise
1 tbsp. Dijon mustard
½ tsp. granulated garlic
½ tsp. granulated onion
Salt and pepper
1 bag (8 oz.) salt-and-vinegar potato chips, crushed
¼ cup fresh dill sprigs, finely chopped
2 tbsp. fresh thyme, finely chopped
4 tilapia, grouper, or red snapper fillets (6 to 8 oz. each)
Salt and pepper
Lemon wedges, for serving
Preheat the oven to 450°. 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.
Serve with giant deli pickle spears and an oil-and-vinegar slaw.