Salt & Vinegar Potato Chip Crusted Cod

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Recipe by South Your Mouth

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Salt & Vinegar Potato Chip Crusted Cod

5-6 cod fillets (about 1-inch thick)

1 6-ounce bag salt & vinegar potato chips

2 eggs, well beaten

2 tablespoons hot sauce

Salt & pepper

Blot fish fillets dry with paper towels then season both sides with salt and pepper; set aside.

Crush potato chips. I started out smashing mine old school with a meat mallet but wasn't getting anywhere very fast so I switched to a food processor which made quick work of the task and resulted in nice even-sized crumbs. Place potato chip crumbs in a shallow dish; set aside.

Beat eggs with hot sauce and place in a shallow dish; set aside.

Line a baking sheet with aluminum foil. Place baking rack atop foil then spray with cooking spray; set aside.

Dip one fillet in egg wash and let excess drip off. Place fillet in potato chips and press down to get a good coating. Flip the fillet and coat the other side as well. Use a spoon or fork to bring potato chips up to coat the edges of the filet. Arrange fillets on the prepared baking rack. Rinse and repeat until all fillets are coated.

If you don’t have a baking rack, just cook fillets on a baking sheet sprayed with cooking spray but do not coat the bottom of the fillets with chips. The fish will put off moisture as it cooks which will make for a soggy mess on the bottom if you coat it with chips and then lay directly on the baking sheet.

Bake fillets at 400 degrees for 20 minutes or until fish is cooked through and potato chip coating is golden brown. Cool for 5-10 minutes before serving.