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You are here: Home / RECIPES / SEAFOOD RECIPES / Thats Crumby

in KATHERINES CORNER· RECIPES· SEAFOOD RECIPES

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!

thats crumby

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!

thats crumby fish and chips recipe uses leftover potato chips

Do you have a favorite recipe that’s crumby?

We have a winner for the Blue Ribbon Giveaway, please join me in congratulating RKathy!

blue ribbon giveaway winner

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!!

 

 

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19 Comments

About Katherine

Hello, I'm Katherine, Tea Drinker, Hug Giver, Friend Maker, Online Shop Owner, Ordained Christian Reverend, and Child of God. It is my sincere HOPE that you will leave here feeling ENCOURAGED and INSPIRED enough to SUBSCRIBE and visit often. The monthly giveaways are pretty darn awesome too!
Thank you for leaving a comment, I love reading them. Comments are like hugs, they make me soooo incredibly happy. All comments are moderated, so you may not see it posted straight away. xo

Katherines Corner is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking products to amazon.com. Some of the links on Katherines Corner are Amazon affiliate links or links to her shops, Keepsakes by Katherine and/or Zen Spirit Malas. Katherine receives a small advertising commission from Amazon when the linked items are purchased. When purchasing from her handmade shops you are purchasing directly from Katherine.

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Comments

  1. Janine Huldie says

    August 16, 2017 at 6:56 AM

    OK, 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 🙂

    Reply
    • Katherines Corner says

      August 16, 2017 at 8:02 PM

      oh my darling friend you will love this. Please let me know if you try it xo

      Reply
  2. laura {not a trophy wife} says

    August 16, 2017 at 8:29 AM

    Love this recipe! Is there a print button I missed! Thanks Katherine!

    laura@notatrophywife.com

    Reply
    • Katherines Corner says

      August 16, 2017 at 8:01 PM

      hi 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

      Reply
  3. Ricki Jill Treleaven says

    August 16, 2017 at 2:06 PM

    This 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!!!

    Reply
    • Katherines Corner says

      August 16, 2017 at 8:02 PM

      you will love this!! hugs!

      Reply
  4. Mother of 3 says

    August 17, 2017 at 4:29 AM

    That sounds so yummy! Pinned.

    Reply
    • Katherines Corner says

      August 23, 2017 at 1:47 PM

      So happy to be pin worthy! HUGS

      Reply
  5. Jenna says

    August 17, 2017 at 6:49 AM

    I love Lays too Katherine! This method works wonders with baked chicken tenders too, crumb to yum!

    Reply
    • Katherines Corner says

      August 24, 2017 at 6:47 AM

      oh my goodness I will try that next time. yum!

      Reply
  6. Kelly Kimmell says

    August 17, 2017 at 8:14 AM

    Looks delicious, I’ll have to try that! I am joining your TFT again this week, I’m #64 this time. Have a blessed day!

    Reply
    • Katherines Corner says

      August 23, 2017 at 1:47 PM

      Thank you! Ill try it on my chicken tenders next time. HUGS

      Reply
  7. Lidy@FrenchGardenHouse says

    August 17, 2017 at 1:38 PM

    Katherine, 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.

    Reply
    • Katherines Corner says

      August 17, 2017 at 7:23 PM

      I hope you enjoy it Lidy, its a pleasure to have you stopping by and I look forward to growing our blogging friendship. Hugs

      Reply
  8. Gentle Joy Homemaker says

    August 24, 2017 at 5:37 AM

    Great 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! 🙂

    Reply
    • Katherines Corner says

      August 24, 2017 at 6:17 AM

      Please let me know ho you like the recipe. 🙂

      Reply
  9. Amy says

    September 1, 2017 at 12:31 AM

    I love fish and can’t wait to try this! Thank you for hosting at Thursday Favorite Things link party. We appreciate your work!

    Reply
  10. Phyllis Huebbe says

    February 11, 2018 at 1:39 PM

    I love this idea for breading, I get tired of the same old flour recipe

    Reply
    • Katherines Corner says

      February 11, 2018 at 3:04 PM

      you 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

      Reply

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Katherines Corner

WELCOME friend!
I'm Katherine, Tea Drinker, Hug Giver, Friend Maker, Shop Owner, Ordained Christian Reverend, and Child of God. It is my sincere HOPE that you will leave here feeling ENCOURAGED and INSPIRED enough to SUBSCRIBE and visit often. Please click my smile to get acquainted.

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