I’m really happy to be sharing this recipe with you! First of all, it was surprisingly tasty; and second it’s not very often we post fish recipes here. I think this is number 3 out of almost 200! We eat a fair amount of fish…but not in comparison to the amount of sweets and pasta. I should work on that. :-/
This recipe was so good…I plan to make it regularly for weeknight meals. The fish only requires a couple minutes of prep time too. It really was delicious. Kara and I were both impressed and even Cliff, hater of fish, tried and liked it.
The mayo in particular gave it a subtle tangy, almost lemony flavor, and the chips were a perfect crust. If you’ve never had salt and vinegar chips, now is the time to try! Just use half the bag to coat the fish and snack on the other half of the bag. That’s what I did. Using chips as a crust was pure genius. However, my favorite part was the fish itself. Were the chips and mayo even necessary?? I’m not completely sure! Maybe next time I make cod I will try it minus the chips and see how it stacks up to this recipe.
½ a bag of salt & vinegar potato chips (we got ours from TJ’s)
16 ounces (4 ounces per person) cod fillets, 1 to 1 ½ inches thick (again…from TJ’s)
pepper, for seasoning
2 teaspoons mayonnaise
Heat oven to 400 degrees F. Place chips in a Ziploc bag and gently crush the chips. Line a baking pan with a cooling rack and spray it lightly with cooking spray.
Combine the mayo and a few grinds of black pepper and slather it evenly over the top of each fillet. Gently but firmly press in the crushed chips, completely covering the top of each piece of fish.
Bake the fillets until they are just cooked through, about 10-15 minutes depending on the thickness of the fish.
Source: Savoring the Thyme