Wednesday, July 10, 2013

Chip-Crusted Fish Fillets


My mom made this for us a few months ago, and we have made it a handful of times since. It's simple and delicious, which is really the best compliments a dinner can have!

4 fresh or frozen skinless tilapia, grouper, ocean perch, cod or haddock fillets
nonstick cooking spray
2/3 cup honey mustard salad dressing (or make your own- 2/3 cup mustard with about a tablespoon or two honey.  Add a tbsp vinegar and stir together)
4 cups potato chips crushed
1/2 teaspoon dried thyme 

1. Thaw fish if frozen.  Rinse and pat dry with paper towels.  Spray pan with a good coating of cooking spray.  Glass pans work great.
2. Brush both sides of fish with honey mustard.  Combine chips in shallow dish (I used a pie pan) and add thyme.  Coat fish on both sides with chip mixture and place in prepared pan.  (I put any extra chips over the fish just for a more crunchy coating.)
3. Bake uncovered at 450 degrees for about 16 to 20 minutes depending on thickness of fish. A good rule of thumb is to bake 10 minutes per inch thickness. Fish should be totally white all the way through, and flake off easily with a fork.  

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