Potato Chip Crusted Fish

Crispy potato chip crusted fish baked to perfection with no frying needed. This quick and easy dinner is ready in under 20 minutes and served with a creamy lemon garlic dipping sauce the whole family will love.

Course Main Course

Cuisine British

Keyword baked fish, fish sticks, kid friendly food

Prep Time 7

Cook Time 13

Total Time 20

Servings

Calories 444kcal

Ingredients

For Fish

1 1/2 lbs White Fish (I used Cod)
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
3/4 cup Buttermilk
1 1/2 cups Crushed Potato Chips
3/4 cup Bread Crumbs
Salt + Pepper to taste
Lemon Juice to taste

Lemon Garlic Mayonnaise

1 cup Light Mayonnaise
1 tablespoon Lemon Juice
1 clove Garlic crushed
1 teaspoon Parsley chopped
Salt + Pepper to taste

US Customary - Metric

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper
Place potato chips in a zip-top bag and crush into small crumbs (not powder)
Pat the fish fillets dry with paper towels to help the coating stick
Season both sides of the fish lightly with salt and pepper
In one bowl, add mayonnaise (or egg if using)
Dip each fish fillet into the mayo, coating evenly
Press the fish into the crushed potato chips, making sure all sides are well coated
Place the coated fish on the prepared baking sheet
Lightly spray the tops with cooking spray (this is key for crispiness)
Bake for 12–15 minutes, depending on thickness, until fish flakes easily with a fork
Optional: broil for 1–2 minutes at the end for extra crunch
Remove from oven and let rest for 2 minutes
Serve with lemon garlic dipping sauce

For Lemon Garlic Mayonnaise

Mix everything in a bowl until combined.

Notes

Do NOT crush chips too fine, or you’ll lose the crunch
Patting fish dry is key so the coating sticks properly
Cooking spray helps mimic frying and creates a crispy texture
Use cod, mahi mahi, tilapia, or any firm white fish
If fish is thick, bake it a few extra minutes until flaky
Best served immediately for maximum crunch

Nutrition