Thursday, June 20, 2013

Fish in Chips - Improv Challenge - Easy













Welcome to the monthly improv challenge ... the one I participate in semi-monthly.  The theme is fish and chips.   My contribution is a play on the theme:  Fish IN Chips.  Potato chips, to be specific.  

This recipe really isn't new.  The basic recipe was for years a Passover favorite in my house, made from memory so often that I don't remember exactly where it came from anymore.  For today's challenge, however, I jazzed it up slightly with some cayenne pepper.   But if you are the kind who thinks mayo should tone down its spices, feel free to reduce or omit either/or pepper entirely.


















Play with the chips to your heart's content.  I used plain ol' 'tater chips (low-salt ... the Try-n-Save had a sale), but I bet sour cream and onion chips would be three kinds of heaven. 


Fish in Chips - Easy
Yield: 5-6 servings 

1 (6 oz.) bag potato chips, regular or lightly salted, crushed (about 1 1/2 to 1 2/3 cups)
1/4 tsp. cayenne pepper
1/4 tsp. coarsely ground black pepper
1 tsp. sweet paprika (optional)
1 egg
1 Tbl. cold water
5-6 tilapia fillets

Preheat oven to 400F.  Lightly grease a rimmed baking sheet.  Set aside.

Place crushed chips in a shallow pan or rimmed plate.  Add cayenne pepper, black pepper and paprika; stir to distribute the spices. 

In a small bowl, whisk together the egg and water.   Take one tilapia fillet and dip it into the egg mixture.  Let excess liquid drip off, then dip fillet into the chip mixture, gently pressing both sides into mixture to coat.

Pay no attention to the salmon playing peek-a-boo on left
... youngerSon doesn't care for tilapia.















Place fillet on prepared baking sheet.  Repeat with remaining fillets, arranging them in a single layer.

You still don't see that salmon.  Nope ... ain't there.














Bake for 10-12 minutes or until coating turns golden brown and fish is opaque a flakes easily with a fork.  If fish appears cooked through but coating isn't browned enough, place pan under broiler for a minute or two, watching carefully to prevent burning.
















 Serve with your favorite veggies.

Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher.  
Disclaimer - because this recipe is part of an online cooking group, many of the linked recipes below might NOT be kosher.    - See more at: http://ohyoucook.blogspot.com/2013/03/baldwins-cocoa-apricot-and-almond-balls.html#sthash.GRxeo722.dpuf

5 comments:

Melody Shingler said...

ummmmmmm -- I'd totally rather have salmon than tilapia, too... ;) Although, those potato chip-coated fillets do look quite tasty.

Teri@thefreshmancook said...

I love this breading!I think it would be great on chicken also.

Deanna - Teaspoon of Spice said...

Love how just the small change in a phrase works so well here :) I used potato chips too - this looks so tasty!

tumbleweed-contessa said...

This is an interesting way to fix fish. I'm not into fish much,but this has potential. Thanks.

Found you on the Improv.

Wishes for tasty dishes,
Linda@Tumbleweed Contessa

Kristen said...

I love the play on words with your recipe this month. Potato chips make such a great coating for fish!

Related Posts Plugin for WordPress, Blogger...