Recipe Revelation: baked potato chip tilapia

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.

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