Not all fish and chip meals are served in a basket with fries and not all fish and chip meals are for restaurant ordering only. Upgrade you fish and chips recipe at home with this pan seared Chilean Sea Bass that has a potato chip crust. It is your favorite meal where the two main items get combined into one with an elegant twist on top. If you are looking for an easy way to impress your guests or family at your dinner table I’ve got you covered!
This recipe requires only 5 ingredients and has a cooking time of 15 minutes or less!
I don’t know about you, but I love fish and I love chips. The idea behind combining them into one was something that I had to execute when it came to my mind. The main fish that is typically used in for this dish is Cod, however Cod on its own is a fish most people don't gravitate towards. So, one of my absolute favorite go to fishes is Chilean Sea Bass and yes it is a more expensive type of fish. However, it is absolutely worth it!
I am always tempted to settle for more budget friendly fish such as Tilapia or Cod and more often than not, I do. But, every so often I love to splurge and purchase Chilean Sea Bass. It is a flaky, melt in your mouth white fish that has a more tender consistency than Cod. I did want to NOTE: If you wanted to take the more budget friendly route and you are one who enjoys Cod Or even Tilapia you can absolutely substitute the Chilean Sea Bass for either of those with this recipe.
You are only a few easy steps away from impressing your guests with this dish and looking like a talented Chef right in your own home. It is a main protein that will be a show stopper at your dinner table and it pairs well with almost any side dish: salad, vegetables or starches. Serve with extra lemons and tartar sauce on the side and you will be licking your pretty plate clean!
Feel like a talented Chef and want to show off your kitchen skills? Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram. I would love to see your upgraded elegant fish and chips!
Serves 7-8, INGREDIENTS:
4 Lbs Chilean sea bass
1 5 oz bag kettle potato chips, salted and crushed
Store bough tarter sauce of your choice
Salt and Pepper
2 TBSP olive oil
Lemons for garnish and serving on the side (optional)
Greens for garnish (optional)
Rinse your Chilean sea bass and pat dry. If you bought whole Chilean sea bass, cut into small portions. If not, skip the cutting step.
Season both sides of each filet with salt, pepper and garlic powder. Set aside.
Pour your bag of kettle chips into a ziploc bag. Crush chips into small pieces using a meat hammer or rolling pin. When done, pour on a plate and spread them out evenly.
Place your tartar sauce into a bowl. Using a basting brush, brush the tops of your seasoned filets with a good amount, then flip the fish over and dip it into the crushed chips. Make sure the entire top is covered with potato chips.
Repeat this process until all filets have been basted and then coated with the chips.
Heat a pan over medium heat and pour 2 TBSP olive oil into the pan. Once heated. Cook fish potato chip side down for 7-8 minutes until the crust is golden brown.
Flip the fish and cook another 7-8 minutes until the fish is fully cooked through and becomes flaky.
Serve with lemon wedges and extra tartar sauce on the side.
PRETTY PLATE KITCHEN ITEMS USED: