Thats Crumby

My restricted diet keeps yummy treats at bay. But, plain chips ( Lays are my favorite ) are A-Okay! One thing I really hate is when you get the bag home and a third of the bag is nothing but crumbs. All of you potato chip connoisseurs know what I mean, I see you nodding. Those itty bitty teeny tiny crumbs… That’s crumby and well, let’s not waste them. Not that I would, I’ll eat them even if they are itty bitty. But, for the purpose of this blog post and the subsequent recipe let’s pretend, I have some self control and I don’t (wink). What can you do with a bag of chip crumbs? I’m so happy you asked. Let’s make fish and chips, with potato chips!

What You Need
4 Large cod loins ( about 1 ½ lbs.)*
1 Cup flour
2 Eggs
1 Cup milk
1 tsp. Baking Powder
1 tsp. White pepper
1 tsp. Salt ( optional)
Food processor ( or bag and rolling pin)
2 Cups plain chip crumbs ( pulverized)
Baking sheet
Nonstick cooking spray
3 shallow bowls (I use pie plates)
1 Small bowl
Whisk
Meat thermometer

Before You Start Preheat the oven to 375°F. Spray the baking sheet with nonstick cooking spray. You will want to put your fries in the oven at the same time you put the fish in. Most frozen fries cook for about 20 minutes But, please read the package directions to decide when to put your fries in.

Let’s Make It!
In a food processor pulse your chips until fine but not quite powder. If you don’t have a food processor just put them in a sealed bag and use a rolling pin to roll over the bag until they are very fine. In a shallow bowl combine flour, baking powder, salt, and pepper. In a medium bowl whisk together the eggs and the milk, pour it into the second shallow bowl, in the third bowl add all of your pulverized chip crumbs. Dredge fish in the prepared flour, then dip into the egg milk mixture and then roll or press into the chip crumbs, place on baking sheet and continue until all of the fish has been coated and placed on the baking sheet. Bake for 12 minutes then turn the fish over and cook for about 8-10 more minutes (until gold brown and cooked through.*
Serves 4 or two really hungry adults
Serve with your favorite tartar sauce, or malt vinegar! Coleslaw or tossed greens are great too.

*Katies Tid Bits– I prefer cod loin for fish and chips because it stays solid through the preparation and cooking. I use hubby’s fresh caught walleye, salmon and wiper for fish tacos though!
If you are ever in doubt that your fish might not be cooked through you can use a meat thermometer at the thickest part of the fish don’t push through to the pan. Try experimenting with different potato chip flavors. Sour cream and chives or salt and vinegar lays potato chips work well with this recipe too!

Do you have a favorite recipe that’s crumby?

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