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 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.
- See more at: http://ohyoucook.blogspot.com/2013/03/baldwins-cocoa-apricot-and-almond-balls.html#sthash.GRxeo722.dpuf