Chip-Crusted Fish Fillets


Recipe


Time

Active Time: 5 minutes
Total Time: 15 minutes

Recipe Yield

4 Servings

bon COOK Products Used

Flexipat® Square Mold or Bonmat™, Perforated Baking Sheet, Silicone Pastry Brush, FRENCH PANTRY Sel Gris Salt
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DetailsAdditional Info

Ingredients

  • 4 (6-ounce) Cod Fillets (or other firm white fish)
  • 2 teaspoons Canola Mayonnaise
  • 1/8 teaspoon FRENCH PANTRY Sel Gris Salt
  • 1 (2-ounce) package Salt and Vinegar Kettle-Style Potato Chips, crushed
  • ½ cup Light Ranch Dressing (optional)

bon COOK Products Used

Flexipat® Square Mold or Bonmat™, Perforated Baking Sheet, Silicone Pastry Brush, FRENCH PANTRY Sel Gris Salt

Directions

  1. Preheat oven to 400 degrees F, place oven rack in center position and place Flexipat or Bonmat on the Perforated Baking Sheet
  2. Arrange the fillets on the Flexipat/Bonmat and using the Pastry Brush, brush ½ teaspoon of Canola Mayonnaise on each fillet, then sprinkle with Salt
  3. Gently press about 2 tablespoons crushed Chips evenly on top of each fillet
  4. Bake for 10 minutes or until Fish flakes easily when tested with a fork
  5. Serve with Ranch Dressing
 
*bon TIP: The tang in the vinegar chips mellows as the fish bakes. You may also use Italian Seasoned Panko Crumbs in place of the chips.           

Time:

Active Time: 5 minutes
Total Time: 15 minutes

Recipe Yield

4 Servings

Reviews

Chip-Crusted Fish Fillets

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