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POTATO CHIPS
Level 2
Potato Chip Crusted Whitefish
Serves 4
Used as a wonderfully light, but slightly salty crust for pan-sauteéd whitefish or salmon, crushed potato chips from the bottom of the bag can be a treasured commodity - especially when blended with Japanese Panko breadcrumbs.
2 cups crushed potato chips or equal quantities of potato chips and Panko* breadcrumbs
4 8-10 oz. whitefish or salmon, skin and bones removed
Pinch seasoned or kosher salt and fresh ground pepper to taste
1 cup all purpose flour
2 eggs
2 tsp. water
2 Tbsp. vegetable oil
1 Tbsp. unsalted butter
* Panko breadcrumbs come from wheat bread, but unlike typical bread crumbs are much more light and flaky. They are available in most Asian supermarkets. Mix finely crushed potato chips with equal quantity of Panko. Add Cajun or lemon pepper seasoning to taste.
Cooking tip: If fish is a thick filet, it needs finishing in the oven at 300-375 degrees. Otherwise pan-sauté.
- Pour potato chips into a sealed plastic bag pressed of air. Roll over bag with a rolling pin to crush chips evenly.
- Season fish with salt and pepper. Dip fish into all purpose flour; shake and pat off excess flour.
- Beat eggs with water and pinch of salt. Dip fish fillets into egg wash and then into crushed potato chips. Coat fish fillets evenly by pressing fish gently into crumbs.
- Sauté fish in oil and butter in a coated, non-stick skillet over medium flame, until golden. (To finish thicker fillets, place in a warm oven and check after 10 minutes for desired doneness.)
- Drain fish on paper towel and serve with fresh vegetables such as steamed asparagus.
