So the Sunday Supper feature kind of fell by the wayside, along with all blogging plans in the past month. Life got a little too busy, but I expect to pick back up with that weekly recipe plan in a week or so. Life is still a little nuts, but a girl’s gotta eat, even during finals, so here’s a little something that grew out of a mistake (no breadcrumbs in the house) and turned into something really quite delicious.
I’ve been experimenting with fish recipes, but my fall-back is just a baked fillet with rice and veggies. While that’s terribly healthy, sometimes it’s a little, let’s face it, boring. This baked potato chip tilapia so isn’t. The vinegar makes it super tangy, the potato-chip breading gives it a great crunch and best of all, I already had all the ingredients!
Here’s what you need:
- 1-2 fish fillets (I used tilapia. use whatevs.)
- an egg white
- 1 tsp white vinegar
- whatever spices you prefer (I used dill and onion pepper)
- the crumb-y end of a bag of chips (I had plain chips—if you are using flavored, adjust spices accordingly)
- cooking spray
Here’s what you do:
- Preheat the oven to 400
- Spray a shallow baking dish with cooking spray.
- Rinse and pat dry the (thawed) fish fillets.
- Combine the egg white with about a teaspoon of water, whisk it up into a bubbly froth.
- Crumble the bag of potato chips as well as possible (I should have done this for a few more seconds. You’ll notice the breading is more chip pieces than crumbs. Didn’t affect the taste.)
- Dredge the fish fillets in the egg-white mixture.
- Place fish in chip bag and gently shake to coat.
- Arrange coated fish in baking dish.
- Sprinkle whatever spices you’re using on top of the fish.
- Drizzle the vinegar on top of the fish.
- Cook at 400 for 18-20 minutes, until fish flakes easily.
And voila! Lunch is done.