“Fish and chips” takes on a whole new meaning — and finds extra inspiration from Mediterranean cuisine — for this fresh-tasting, potato chip-crusted fillet. Potato chip breading packed onto red snapper is a new way to look at the old English classic fish and chips dish. Crushed potato chips (thin, plain ones are fine) blended with spiced bread crumbs and Parmesan are a simple, flavorful addition to fish. Don’t worry about the fish naturally overwhelming the rest of the dish — red snapper has a sweet, nutty flavor that lends itself well to unadorned vegetables and subtle spices.
Now, if you’re nervous about overcooking fish, this recipe may calm your fears. For one, the fillets sit on a bed of vegetables which steam during baking, cooking the fish from the bottom. Second, the crunchy top coating helps protect the fillets from drying out. And baking at a fairly high temperature is key — at lower temperatures, the fish takes longer to cook, losing more moisture in the process.
Makes
4 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
COMBINE:
SEASON:
COMBINE:
Test Kitchen Approved
Test Kitchen Tip
Whether you manage to find red snapper, or substitute another flat fish fillet, keep in mind cooking time runs about 10 minutes per inch of thickness.
Instructions
Preheat oven to 450°. Coat a baking sheet with nonstick spray.
Combine tomato, leeks, bell pepper, and garlic in a bowl. Add oil and toss to coat. Spread mixture on bottom of baking sheet.
Season fillets with salt and pepper and arrange on top of vegetables.
Combine panko, Parmesan, potato chips, paprika, and cayenne; toss with butter. Divide mixture among fillets, pressing onto fish. Bake fish until fillets flake easily when tested with a fork, 20 minutes.
Garnish servings with scallions and serve with lemons.
Arrange vegetables on a baking sheet. As the fish cooks, they’ll steam into a relish-like side dish.
Place fish on top of vegetables, then pat the potato chip coating on each fillet for a crusty exterior.
Check snapper for doneness by testing it with a fork. It’s ready when it flakes easily from the fillet.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 390
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 93mg 31%
Sodium 413mg 17%
% Daily Value*
Carbs 16g 5%
Fiber 2g 8%
Protein 43g
*Percent Daily Values are based on a 2,000 calorie diet.
Reviews ()
★★★☆☆
Add Review
Statistics
Statistics
Average: 3.00
Standardized Average: 3.00
This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. The average rating of all the recipes on this site is 73.15. If we pin the population average to 3 (define 3 as the new 73.15) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is 3.00. This number is useful in that it accounts for how different people have different interpretations of the rating system.
Median: 3
This is the rating that is in the middle of the ratings distribution. It is generally more indicative of how much you will actually like this recipe than the average because the average is subject to being skewed by outliers.
Mode: 3
This is the most common rating that people have given this recipe.
Standard Deviation: None
This is a measure of how polarizing the recipe is; how much people disagree about it.
0 is the least polarizing; everyone agrees on the rating.
2.5 is the most polarizing.
Recipes with lower standard deviations in the ratings are better for people who don't want surprises. Higher standard deviations are good for adventurous cooks.
There is no standard deviation for this recipe because it has fewer than 2 ratings so far.
★★★☆☆
Made this tonight and while the crust was very crunchy it lacked flavor. Next time I would add way more seasonings to the crust. I thoroughly enjoyed the vegetables under the fish. I used halved cherry tomatoes since it's not tomato season.
