Potato Chip Crusted Baked Fish Recipe

Potato chip crusted and baked bass on a plate with yellow rice and cooked broccoli.

5 stars (4 reviews)

Potato Chip Crusted Baked Fish Recipe

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.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Seafood

Cuisine: American

Servings:

Calories: 240kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

Notes

Note - If using a white fish other than sea bass, follow the exact instructions and make sure not to overcook. Bake for 5-10 minutes for thin fish fillets, like mahi mahi, snapper, or grouper. Bake 10-12 minutes for thicker cuts of fish like cod and halibut. The fish should be flaking around the edges, yet still slightly soft in the middle.

- 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