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.
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Salt and Vinegar Potato Chip Fish Fillets served with a pickle

Recipe by Rachael Ray

  • 4Servings

Ingredients

Dressing

  • 1/2 cup vegan mayonnaise (I like Sir Kensington’s Fabanaise) or regular mayonnaise

  • 1 tbsp. Dijon mustard

  • 1/2 tsp. granulated garlic

  • 1/2 tsp. granulated onion

  • Salt and pepper

Fish

  • 1 bag (8 oz.) salt-and-vinegar potato chips, crushed

  • 1/4 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

Preparation

1. Preheat the oven to 450°. Line a baking sheet with parchment paper.

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

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

4. 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.

5. 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.

6. Serve with giant deli pickle spears and an oil-and-vinegar slaw.