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Barbecue Chip-Crusted Fish Recipe

American · Main course · 25 min total

A fun and flavorful twist on baked fish, coated in crushed barbecue potato chips for a crispy, smoky crust. Perfect for a quick weeknight dinner.

Ingredients

• 4 (6-ounce) white fish fillets (such as cod, tilapia, or haddock)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups crushed barbecue potato chips (about 4 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
2. Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
3. Place flour in a shallow dish. Place beaten eggs in another shallow dish. Place crushed chips in a third shallow dish.
4. Dredge each fillet in flour, shaking off excess. Dip into egg, letting excess drip off. Press into crushed chips, coating both sides evenly.
5. Place coated fillets on prepared baking sheet. Drizzle or brush tops with vegetable oil.
6. Bake for 12-15 minutes, until fish is opaque and flakes easily with a fork, and crust is golden brown. Serve immediately.

Tips

• For extra crunch, use kettle-cooked chips.
• Try different chip flavors like salt and vinegar or spicy for variation.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat in a toaster oven to maintain crispiness.

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