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
- 1 pound walleye, perch or pike fillets
- 1/4 cup milk
- 1 cup crushed potato chips
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried thyme
- 1 tablespoon dry bread crumbs
- 2 tablespoons butter, melted
- Cut fish into serving-size pieces. Place milk in a shallow bowl. In another shallow bowl, combine the potato chips, Parmesan cheese and thyme. Dip fish in milk, then roll in potato chip mixture.
- Sprinkle a greased 9-in. square baking pan with bread crumbs. Place fish over crumbs; drizzle with butter. Bake, uncovered, at 500° for 12-14 minutes or until fish flakes easily with a fork. Yield: 4 servings.
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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