Salt and Vinegar Potato Chip Fish
Transform your weeknight dinner into something extraordinary with this irresistible Salt and Vinegar Potato Chip Fish recipe. Perfectly flaky white fish fillets like cod, haddock, or tilapia are coated in a crunchy crust made from crushed salt and vinegar potato chips, delivering a brilliant punch of tang and texture. This simple yet creative twist on fried fish takes just 30 minutes from start to finish, making it a quick and flavorful option the whole family will love. The breading process—using flour, egg, and those zesty chips—ensures every bite is packed with savory goodness. Serve this golden, crispy fish with a squeeze of fresh lemon and your favorite sides for a meal that's as easy as it is delicious. Ideal for seafood enthusiasts, this recipe is a fun and flavorful way to elevate your fish dinner game!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod, haddock, or tilapia)
- 200 grams salt and vinegar potato chips
- 60 grams all-purpose flour
- 2 large eggs
- 30 ml milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 120 ml vegetable oil (for frying)
- 4 pieces lemon wedges
Instructions
Preheat your oven to 200°F (95°C) to keep the fish warm after frying, if needed.
Pat the fish fillets dry with paper towels, and season both sides lightly with salt and black pepper.
Place the salt and vinegar potato chips in a resealable plastic bag. Use a rolling pin to crush the chips into crumbs, then transfer them to a shallow dish.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with the crushed potato chips.
Dredge each fish fillet in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is fully coated, then press it into the potato chip crumbs, coating both sides thoroughly.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the coated fish fillets, working in batches if necessary to avoid overcrowding the pan.
Cook the fish for 3-4 minutes on each side, or until golden brown and the fish flakes easily with a fork. Adjust the heat as needed to prevent burning.
Once cooked, transfer the fish fillets to a plate lined with paper towels to drain excess oil. Place them in the preheated oven to keep warm while finishing the remaining fillets.
Serve the salt and vinegar potato chip fish immediately with lemon wedges on the side for squeezing, along with your favorite sides such as coleslaw or roasted vegetables.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
