Let’s have a little fun in the kitchen, shall we? This potato chip crusted cod recipe cooks quickly and tastes DELICIOUS with it’s crispy, crunchy topping. After interviewing Top Chef Stephanie Izard about her new cookbook (more on that here) I decided that I didn’t have enough potato chip recipes in my life.
Cod is a mild, firm fleshed white fish that is usually sold in fillets about 3/4 -1 inch thick. Pacific Cod from U.S. fisheries is considered a “Best Choice” on the Monterey Bay Aquarium Seafood Watch Guide, so sustainability isn’t an issue.
Now on to the fun part- POTATO CHIPS! I wanted a crunchy coating on my fish but I didn’t want bread crumbs. This can be a great gluten free dish as well, just be sure to check the label of your potato chips. I used wavy ranch flavored chips because they are cut a bit thicker and they retain their crunch well but you can use whatever flavor or type of potato chip you like. I wanted the zesty ranch flavor but roasted garlic or barbecue flavor might be a tasty choice. Try a baked chip if you want to reduce the fat in your dish.
You’ll need something to make the crushed chips stick to the fish and the possibilities are nearly endless. You can use mayonnaise, your favorite creamy salad dressing,pasta sauce even barbecue sauce will work. I like to pretend to be healthy sometimes so I used a little plain Greek yogurt. You only need a little something to act as your “glue” I used about a teaspoon of Greek yogurt spread very thinly on the top and sides of each cod fish filet.
I served this with a salad and dinner was on the table in less than 20 minutes from start to finish.
Potato Chip Crusted Cod #Recipe
Ingredients
- 4 cod fillets 6-8 ounces each depending on your appetite
- salt and pepper
- 4 teaspoons Greek yogurt or mayonnaise
- 1 cup wavy ranch potato chips
- 1 tablespoon canola oil
Instructions
- Pre-heat your oven to 400 degrees
- Pat your cod fillets dry with a paper towel and season with salt and pepper on all sides. Use very little salt because the potato chips will have salt as well
- Spread 1 teaspoon of Greek yogurt on the top and sides of each fish fillet, leaving the bottom uncoated
- crush the potato chips into crumbs about 1/8 inch in size
- Press the coated part of each cod fillet into the potato chip crumbs again leaving the bottom bare
- Pour oil into your oven proof skillet and heat over medium high heat
- Put fish fillets bare, uncoated side down into the hot skillet and put the pan into the hot oven
- Cook the fish 6-8 minutes or until cooked through, depending on the thickness of the fish
Trinka
May 5, 2017 at 4:32 am (8 years ago)Made this tonight! It is dee lish us! Lol my “glue” was mayo with lemon juice, Cajun seasoning and garlic with sour cream and onion chips! Adding to my go-to menu!
Demetra Overton
May 5, 2017 at 11:00 am (8 years ago)That sounds AMAZING! I love the combination of flavors you used.
Cat
May 11, 2017 at 9:48 pm (8 years ago)Thank you for post after actually tasting. Because of your post. …..here I go, you made it sound so yummy
Sarah
October 26, 2016 at 9:28 pm (8 years ago)This looks delish,! I’m going to try it with sour cream. I’ll let you know how it turns out.
Demetra Overton
October 27, 2016 at 2:40 pm (8 years ago)FANTASTIC! I can’t wait to hear how you like it.
Katherine G
September 9, 2015 at 1:43 am (9 years ago)This looks so delicious! I think I would enjoy this.
Melissa
September 2, 2015 at 3:00 pm (9 years ago)What a great recipe for Cod! I love the fish, but I love the chips even more!
Demetra Overton
September 2, 2015 at 3:41 pm (9 years ago)Thanks so much, Melissa! This is such a fun way to serve dinner. My whole family loves it
David Miller
April 28, 2015 at 3:46 pm (10 years ago)what a simple yet delicious idea and i can imagine how summery the flavors in this must be here.