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This quick recipe is one I discovered 20 years ago in a fund-raiser cookbook. Since my husband is an avid fisherman, I've put it to good use over the years. The crispy potato chip coating bakes up toasty brown, and the fillets stay nice and moist. —Sharon Funfsinn, Mendota, Illinois
This recipe is:
Quick
Nutritional Facts 1 serving (4 ounces) equals 270 calories, 14 g fat (7 g saturated fat), 119 mg cholesterol, 314 mg sodium, 10 g carbohydrate, 1 g fiber, 26 g protein.
Originally published as Instead of Frying Fish in Taste of Home April/May 1997, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 25, 2012 by kdsmommy
Really good! Barely had enough breading, think i'll double the breading ingredients next time. I used cod but otherwise followed the recipe to a T. Husband loved it :)
Reviewed on Feb. 12, 2012 by Witchmark
This is very good as is, but next time I will drizzle a little fresh lemon over the top when I serve it. I really like lemon on fish.
Reviewed on Aug. 03, 2011 by bhall
We catch our own fish (Walleye & Perch) The trick is dip in milk,put it on top of the bread crumbs & then put crushed potato chip mixture & drizzled butter on it It comes out perfect every time. Family & friends love it!
Reviewed on Jul. 11, 2011 by scrapo
Thought it was great!
Reviewed on Jun. 20, 2011 by Francisca3032
the potato chip mixture did not stick well to the fish and so the flavor did not coat the fish like it should have and so tasted like cooked catfish.
Reviewed on Oct. 29, 2009 by aquarius6222
very tasty and easy
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