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Who doesn’t love a heaping portion of crispy fried fish and chips with malt vinegar drizzled over the top? Yet from day to day, I try to avoid fried foods, and focus on getting lean protein and lots of veggies in my diet. 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.
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. 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. Crush salt and vinegar potato chips into itty bitty pieces and press the top of each fish fillet into the crumbs. 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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Dan actually came up with the concept for today’s recipe, Potato Chip Crusted Baked Sea Bass.

All fish is the most flavorful and moist when it’s just cooked, not thoroughly cooked. Try serving it with a healthy side dish like Crunchy Napa Cabbage Salad, Lentil Salad, or Apple Chop Salad.
After tossing fish fillets with panko bread crumbs to give it a crispy exterior, he suggested we crust the fish with potato chip crumbs.
And best of all, you get a punch of vinegar flavor, as if you’ve doused your fish and chips with malt vinegar. Yet with recipes like this roasted brussels sprouts salad, I think I could go on eating salad forever.
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