Baked Fish with Potato Chip Crust
by Sommer Collier — last updated on Aug 27, 2025 
This 3-ingredient potato chip crusted sea bass (or grouper) recipe is easy to make in the oven, and without a batter or any heavy breading! It features fork-flaky baked white fish filets coated in crunchy salt and vinegar potato chips for a fabulous “fish and chips“-inspired meal.
Sommer’s Recipe Notes
Let me start by saying that I love classic fish and chips. Like, the real-deal battered fried white fish with a basket of french fries – AKA chips – plus a cup of malt vinegar on the side for dipping. But you know how it is… Sometimes I start craving the flavors and crunchy on the outside, moist on the inside textures of fried fish, but really don’t want to put in the cooking effort, or heaviness of the meal.
This Baked Fish recipe gives you the flavor and appeal of crispy fish and chips, without the grease and messy frying process, and without a good portion of the fat and calories. Plus, it looks super impressive and refined, even while having a “rustic” potato chip crust on top!
Why You’ll Love This Potato Chip Crusted Fish Recipe
- Amazing Flavor – We’ve coated the top of the baked sea bass with salt and vinegar potato chip crumbs so you get the flavor and crunch of deep-fried fish and french fries, with a good dose of malted vinegar on top. Heaven!
- 3 Ingredients – In addition to potato chips, you need only sea bass (shown) or other quality white fish and mayonnaise.
- Elegant, Yet Effortless – Prep is super easy, the baking time is quick, and clean up is a cinch. What more could you ask for?
Even those who tend to be skeptical towards seafood dishes will love this lighter, flavorful, and fun baked fish recipe!
Ingredients and Tips
- White Fish – We particularly love to make this baked fish recipe with beautiful, delicate sea bass fillets or grouper. However, any kind of fish you want will work! Just make sure to pick the freshest, least fishy white fish you can find, like tilapia, haddock, or cod.
- Mayonnaise – You only need a tablespoon, so feel free to use regular or whole-fat mayo if you prefer.
- Potato Chips – The sharp, tangy, and mouthwatering flavor of salt and vinegar chips with flaky bass is indescribably delish. However, if you’d like to use other chip flavors, feel free to do so! Keep things basic with regular salted potato chips… Or get creative and try this baked fish recipe with jalapeno potato chips or potato chips seasoned with Old Bay seafood seasoning.
How to Make Baked Fish with Potato Chip Crust
Tip for Success – Be very careful not to overcook the fish. Fish is better enjoyed slightly undercooked than overcooked!
Find the full Baked Sea Bass recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Cooked fish really is best to enjoy right away. But if you do have leftovers, they’ll keep well for up to 2-3 days stored in an airtight container and kept in the refrigerator.
- Reheating – You want to reheat the fish in the oven (or air fryer) to get that potato chip crust nice and crisp again. I recommend broiling on a baking sheet for just a few minutes, so the top is crunchy and the fish is lightly warmed throughout.
Serving Suggestions
The salty, tangy taste of the salt and vinegar chips makes the fish great to pair with rich and buttery side dishes. We love jazzed-up rice recipes like lemon rice, saffron rice, and yellow rice. Or go in the other direction and let the flavors of the baked fish really shine by serving it with simple steamed white rice or your favorite grain.
You can also keep the potato party and “fish and chips” theme going by serving the fish with potato wedges or french fries. Don’t forget the tartar sauce!
And it wouldn’t be a complete meal without some wholesome vegetables on the table, too! Keep things fuss-free – steam or boil broccoli or other veggies, or put together a fresh green salad.
Potato Chip Crusted Baked Fish Recipe
Video
Ingredients
- 4 pieces sea bass or grouper (4-5 ounces each)
- 1 tablespoon low-fat mayonnaise
- 2 cups salt and vinegar potato chips (3/4 cup crushed chips)
- Salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set the sea bass on the parchment and pat dry with a paper towel.
- Brush just the tops of the sea bass fillets with a thin layer of mayonnaise. Sprinkle the tops with salt and pepper.
- Then place the potato chips in a food processor and pulse until the chips are broken into fine crumbs. (You can also crush the potato chips by placing them in a large zip bag and crushing with a rolling pin.)
- Pour the crumbs on a plate. Press the top of each piece of sea bass into the crushed potato chips, then set them back on the parchment with the potato chip crust up.
- Bake the sea bass for 10-15 minutes—10 minutes for thinner pieces and 15 minutes for pieces closer to 2 inches thick. Be very careful not to over to overcook. Sea bass is better enjoyed slightly undercooked than over cooked. Serve warm.
Notes
-
- Storing Leftovers – Cooked fish is best enjoyed right away. But if you do have leftovers, they’ll keep well for up to 2-3 days stored in an airtight container and kept in the refrigerator.
-
- Reheating – To get that potato chip crust nice and crisp again, reheat the fish in the oven or air fryer. I recommend broiling on a baking sheet for just a few minutes, so the top is crunchy and the fish is lightly warmed throughout.
Nutrition
Frequently Asked Questions
Definitely uncovered. Covering fish will steam it, but we want a glistening baked fish with crispy brown topping.
Yes! Place the fish fillets in the air fryer at 350°F, for approximately 10 minutes. Cooking times will vary based on the thickness of the fish, so check at the 10-minute mark before continuing to cook if necessary.
White fish, like sea bass and grouper, will turn opaque and glistening when properly cooked.
Oh my gosh, the salt and pepper chip crust absolutely makes this recipe! My teenage son made this for dinner tonight and it was incredible. We really felt like we were eating fish and chips, but so much healthier. He paired it with Caesar salad and some grilled asparagus.
Such a creative idea! The kids actually asked for seconds, which never happens with fish. Highly recommend giving this a try!
Quick, easy, and delicious! The crust added the perfect crunch, and the fish was juicy and tender. This one’s going into regular rotation.
I never thought potato chips on fish would work – but this recipe blew me away! So crispy and flavorful, and the whole family loved it.