How can you not love fish coated in potato chips? What? You thought because of the name they were coated in just regular potatoes? Well, I'm sorry to disappoint, but, please don't let that stop you from trying this recipe. Put it this way, Chris said he wasn't that excited about having to eat fish again this week (it was only the second time, and we haven't eaten fish more than once a week in a while, so there!!), but after having one bite, he was sorry he told me to only make him one piece!! What's great about the potato chip coating is you completely forget this dish is baked. You could swear it was deep fried.. ok, ok, so the chips are fried, hence the fried taste, but you know what I mean. The chips give the fish a fried fish crunch.. and that is something special in my book :)
Let's not forget the sauce... (as if we could!!) the sauce is a recipe that has been highlighted here before - PoDunk Sauce - a fantastic little concoction from Chris at Nibble Me This, that I changed up just a tad bit. Honestly, this sauce could go with just about anything!
Potato Crusted Tilapia
Adapted from Cook's Country Magazine
- Serves 2 -
1 Tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
2 large tilapia fillets
1 cup potato chips, crushed
salt and pepper
PoDunk Sauce (optional)
Preheat oven to 400 degrees F. Spray a non stick baking dish with non-stick cooking spray. In a small bowl, mix together the mayo, mustard, lemon juice, and cayenne until well combined. Rinse the tilapia fillets and pat them dry. Place in prepared baking dish and spoon on mayo mixture evenly. Top with crushed potato chips and season with salt and pepper. Bake, uncovered, for 15-18 minutes, rotating the baking dish half way through, or until the fish flakes easily with a fork. Remove from oven and serve with sauce if desired. Enjoy!
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