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Potato Chip-Crusted Fish Recipe

American · Main course · 25 min total

This easy recipe transforms mild white fish into a crispy, golden delight using crushed potato chips for a crunchy coating. Perfect for a quick weeknight dinner that feels indulgent.

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 potato chips (about 4 ounces, preferably kettle-cooked for extra crunch)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil or vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. Pat fish fillets dry with paper towels. Season both sides with salt and pepper.
2. Place flour in a shallow dish. Place beaten eggs in another shallow dish. In a third dish, combine crushed potato chips with a pinch of salt and pepper.
3. Dredge each fillet in flour, shaking off excess. Dip into egg, letting excess drip off, then press into crushed chips, coating both sides evenly.
4. Heat oil in a large non-stick skillet over medium heat. Add fillets (in batches if needed) and cook until golden brown and fish flakes easily, about 3-4 minutes per side.
5. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Tips

• For extra flavor, use flavored potato chips like salt and vinegar or barbecue.
• To keep coating crispy, avoid overcrowding the pan.
• Serve with tartar sauce or a simple green salad.

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