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
- 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
- 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