Salt and Vinegar Potato Chip Crusted Baked Sea Bass, a lighter healthier version of “fish and chips.”
Sometimes I do.
Yet from day to day, I try to avoid fried foods, and focus on getting lean protein and lots of veggies in my diet. I try to reserve heavy comfort foods and desserts for weekend splurges. Sigh…
Sometimes I get bored with lean healthy dishes. Don’t you? On these days I need a compromise to keep me on the straight and narrow.
My hubby Lt. Dan actually came up with the concept for today’s recipe, Potato Chip Crusted Baked Sea Bass. After tossing fish fillets with panko bread crumbs to give it a crispy exterior, he suggested we crust the fish with potato chip crumbs.
See folks? This is why I married him.
After I little thought, it dawned on me that Salt and Vinegar Potato Chips would offer all the flavor and appeal of classic fish and chips without all the fat and calories.
You get the crispy coating on the fish. You get the flavor of salty potatoes. And best of all, you get a punch of vinegar flavor, as if you’ve doused your fish and chips with malt vinegar.
Potato Chip Crusted Baked Sea Bass is a light healthy compromise I can live with.
Lean protein with only a little bit of naughtiness on top!
I went with sea bass because it is the most sumptuous buttery fish I can get my hands on here in the mountains of North Carolina.
Yes, it is expensive. Yet if you’ve ever tasted sea bass, you know it’s worth it. The luxurious texture and mild buttery flavor make it a stand-out against the striking flavors in the potato chips.
However, you can use this Potato Chip Crusted Baked Sea Bass recipe with any type of white fish you prefer… Halibut, cod, even catfish.
Simply brush the tops of the fish fillets with a little mayonnaise to act as the glue that holds the potato chip crumbs on top. Then salt and pepper.
Crush salt and vinegar potato chips into itty bitty pieces and press the top of each fish fillet into the crumbs.
Place them crust-side-up on a baking sheet and bake until just barley cooked through. All fish is the most flavorful and moist when it’s just cooked, not thoroughly cooked. Over cooking fish dries it out.
The oils in the potato chips help crisp the chips even a little more, creating a decadent crust with bold flavor.
Potato Chip Crusted Baked Sea Bass is not only a healthy alternative to classic deep-fried fish and chips, it’s a quick and easy dinner you can feel good about serving your family.
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