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?
We have a winner for the Blue Ribbon Giveaway, please join me in congratulating RKathy!
I’ll see you all back here again tomorrow for the best blog party in blogland, I can’t wait to see what you will be sharing at TFT!
The Summer Tablescape Blog Tour is on Friday!!
Janine Huldie says
August 16, 2017 at 06:56OK, I am not a big fish person, but using potato chips to coat it might give me a reason to try a fish dish as I just love potato chips. So thanks for sharing and Happy Wednesday!! xoxo 🙂
Katherines Corner says
August 16, 2017 at 20:02oh my darling friend you will love this. Please let me know if you try it xo
laura {not a trophy wife} says
August 16, 2017 at 08:29Love this recipe! Is there a print button I missed! Thanks Katherine!
laura@notatrophywife.com
Katherines Corner says
August 16, 2017 at 20:01hi sweetie no sorry just right click to print. I’ve tried several recipe plug ins but none seem to work with my theme. If you have a suggestion please let me know xo
Ricki Jill Treleaven says
August 16, 2017 at 14:06This is brilliant! I’m going to try this! We love potato chips (surprised you didn’t call them crisps ;P ) and we do throw away a lot of crumbs with every bag!!!
Katherines Corner says
August 16, 2017 at 20:02you will love this!! hugs!
Mother of 3 says
August 17, 2017 at 04:29That sounds so yummy! Pinned.
Katherines Corner says
August 23, 2017 at 13:47So happy to be pin worthy! HUGS
Jenna says
August 17, 2017 at 06:49I love Lays too Katherine! This method works wonders with baked chicken tenders too, crumb to yum!
Katherines Corner says
August 24, 2017 at 06:47oh my goodness I will try that next time. yum!
Kelly Kimmell says
August 17, 2017 at 08:14Looks delicious, I’ll have to try that! I am joining your TFT again this week, I’m #64 this time. Have a blessed day!
Katherines Corner says
August 23, 2017 at 13:47Thank you! Ill try it on my chicken tenders next time. HUGS
Lidy@FrenchGardenHouse says
August 17, 2017 at 13:38Katherine, I love this idea! Especially since I need to stick to gluten-free flour, this will give the fish an extra little something to make it more delicious! Thank you for this great recipe. I just discovered your blog and am so glad I did.
Katherines Corner says
August 17, 2017 at 19:23I hope you enjoy it Lidy, its a pleasure to have you stopping by and I look forward to growing our blogging friendship. Hugs
Gentle Joy Homemaker says
August 24, 2017 at 05:37Great idea! Those last chips in the bag do get ignored so many times… and it is nice to have a wonderfully tasty way to use them! 🙂
Katherines Corner says
August 24, 2017 at 06:17Please let me know ho you like the recipe. 🙂
Amy says
September 1, 2017 at 00:31I love fish and can’t wait to try this! Thank you for hosting at Thursday Favorite Things link party. We appreciate your work!
Phyllis Huebbe says
February 11, 2018 at 13:39I love this idea for breading, I get tired of the same old flour recipe
Katherines Corner says
February 11, 2018 at 15:04you will love this change. Each style chip you use will create a different flavor too. Sour cream, barbecue, etc. But my favorite of all is lays plain. Hugs