Herby Salt and Vinegar Chip Fish

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I’m not a huge fan of fish.  I’ll eat it if it’s a mild white fish or if we are close to the ocean and it’s fresh caught fish.  Otherwise, I can take it or leave it.  I definitely cannot eat fishy tasting fish as I don’t even like the smell of it.

My brother and dad went to Alaska last year and caught a bunch of halibut.   I had never had it before and they decided to share it.  Wow!  That was one of the best fish I’ve ever had.  It was mild but meaty so I could put it in just about any fish recipe and it tasted awesome.

Since then I’ve been giving fish more of a try.  When I came across a recipe for salt and vinegar fish I was intrigued.  I love salt and vinegar potato chips and think they pair well with fish anyhow so coating the fish with them sounded delicious.  What was different from what I expected was that you make a herby dressing to spread on the fish before you dip it in the chips and then it is baked not fried.

The dressing is made from a combination of sour cream, fresh dill, fresh thyme, and some garlic.  Then the fish is dipped in the crushed salt and vinegar chips and baked until it is cooked.   When I took it out it smelled delicious.   Usually I need to use vinegar on my fish and my husband uses tartar sauce but neither of us needed to use anything!   The dressing underneath the chips was so flavorful that we didn’t need anything else.

I would definitely make this fish for company because it’s simple to make and it has a great flavor.  It cooks up quickly so you wouldn’t be waiting long to eat.   You can probably use just about any type of mild fish.  I used haddock in this recipe.

Herby Salt and Vinegar Chip Fish

Fish rubbed with a sour cream and herb sauce then crusted with salt and vinegar potato chips.

5 from 4 votes

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Author: Hezzi-D

Ingredients

• 1/2 c. light sour cream
• 2 garlic cloves minced
• 2-3 Tablespoons fresh dill minced
• 2 Tablespoons fresh thyme minced
• 6 oz. salt and vinegar chips crushed
• 4 mild fish fillets haddock, tilapia, cod
• salt and pepper

Instructions

• Preheat the oven to 450 degrees.
• In a small bowl combine the sour cream, garlic cloves, dill, and thyme. Mix well.
• Line a baking sheet with parchment paper.
• Sprinkle the fish with salt and pepper.
• Rub each fillet with the dressing and then press into the potato chips. Place on the baking sheet.
• Bake for 8-10 minutes or until the fish is cooked through and the chips begin to brown.
• Serve immediately.

Notes

Recipe adapted from Rachael Ray

Herbaceous Recipes

• Asparagus Soup with Chimichurri by Art of Natural Living
• Bastounakia with Parsley, Sage, Rosemary, and Thyme by Karen’s Kitchen Stories
• Blue Bayou Golden Beet & Arugula Salad by Simply Inspired Meals
• Herby Salt and Vinegar Chip Fish by Hezzi-D’s Books and Cooks
• Lemon Thyme Lemonade by Our Good Life
• Pesto Carbonara by A Kitchen Hoor’s Adventures
• Sabzi Khordan (Fresh Herb Platter) by Culinary Adventures with Camilla
• Thyme Tea by Home Sweet Homestead

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