Description
In this gluten-free fish and chips makeover, flaky fillets are coated in crunchy salt and vinegar potato chips and baked until golden.
Ingredients
Scale
- Nonstick cooking oil spray
- 2 tablespoons mayonnaise
- 1/4 cup buttermilk
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Pinch ground cayenne pepper
- 2 1/2 cups finely crushed gluten-free salt and vinegar potato chips
- 1 tablespoon chopped fresh dill
- 2 tablespoons chopped fresh parsley, divided
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds boneless skinless mild white fish (cod, haddock, tilapia, etc.), cut into thick evenly-sized strips
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Preheat the oven to 425°F and grease a large baking sheet with cooking oil spray.
- In a deep, wide bowl, whisk together the mayonnaise, buttermilk, Dijon, garlic powder, and cayenne pepper. Set aside.
- In a separate large bowl, combine the crushed salt and vinegar chips with the dill and 1 tablespoon of the parsley.
- Season the fish strips with the salt and pepper. Working in batches, toss them in the mayo-buttermilk mixture until thoroughly coated. Remove the strips from the wet mixture a few at a time and dredge them in the crumbs, pressing gently to adhere.
- Carefully arrange the chip-crusted fish pieces on the prepared baking sheet, making sure to leave a little space between each. Generously spray the fish on top with the nonstick spray.
- Bake until golden brown and crispy, about 12-15 minutes.
- Remove from oven. Garnish the baked fish with the remaining parsley and serve hot, preferably on clean newspaper to soak up any excess oil, with wedges of lemon and tartar sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Fish
- Method: Baking
- Cuisine: Seafood
Keywords: gluten-free, fish, salt and vinegar