November 26, 2019

Crispy Fish "In" Chips With A Twist


A yummy plate of Wild Alaska Pollock Fish "In" Chips - by that we mean it's breaded with chips! Served with a bowl of cole slaw.

4 servings

4 Perfect Pollock Portions® (each about 5 oz. of Wild Alaska Pollock), thawed
1 cup kettle chips, salt & vinegar flavor or plain, crushed to 1/4" to 1/2" sized pieces
1/4 cup kettle chips, salt & vinegar flavor or plain, fine crushed in processor
Garlic salt
Black pepper
4 Tbsp. mayonnaise
1/2 tsp. kosher salt or vinegar salt
Tartar sauce, optional
Malt vinegar, optional

Thaw Perfect Pollock Portions® under refrigeration, and drain excess liquid. 

Preheat oven to 375 degrees F, placing the rack in the lowest position of the oven.

Crush chips to the appropriate sizes, using hands for the larger size and a food processor for the smaller. Mix both sizes together in a breading pan or bowl.

Place 4 pieces of fish onto a baking tray, lined with a sheet pan liner or covered with Pam spray. Sprinkle upper side of fish lightly with garlic salt and pepper. Using a squeeze bottle, drop 1 Tbsp. of mayonnaise onto each fish portion. Use the back of a spoon to spread mayo evenly and to the edges of each fish portion. Spread the crushed chip mixture evenly across the 4 portions. Pat chips down onto the fish gently, so the chip topping sticks to the fish.

Place pan in oven and bake on lower shelf for 13 minutes. Fish should be between 155 and 165 degrees F, and chips should turn golden and lightly crisped. After removing from the oven, sprinkle each fish portion with salt. 

Serve fish with tartar sauce, malt vinegar, and coleslaw as desired. 


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