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Sweet potato chip-crusted fish Recipe

American · Main course · 35 min total

Crispy sweet potato chips make a flavorful, gluten-free crust for tender fish fillets. This easy oven-baked recipe is a fun twist on fish and chips.

Ingredients

• 4 (6 oz) white fish fillets (such as cod or tilapia)
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 2 large eggs, beaten
• 2 cups crushed sweet potato chips (about 4 oz)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray or olive oil spray

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with oil.
2. Pat fish fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.
3. Set up a breading station: place flour in a shallow dish, beaten eggs in another dish, and crushed sweet potato chips in a third 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. Lightly spray tops with oil.
6. Bake for 12-15 minutes, until fish is opaque and flakes easily with a fork, and crust is golden brown.
7. Serve immediately with lemon wedges or tartar sauce.

Tips

• For extra crunch, use kettle-cooked sweet potato chips.
• If chips are not salty enough, add a pinch of salt to the crushed chips.
• Leftover crusted fish can be reheated in a 350°F oven for 5-7 minutes.

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