Queens Eats: Potato Chip Encrusted Cod

This article was written by Erin Walsh.

Greetings, Patch readers.

Last week, I spent five glorious days on Cape Cod.

The weather was perfect—cooler than New York, but still warm enough to lay poolside and sip Mai Tais at our hotel in West Yarmouth overlooking incredibly scenic Lewis Bay.

One day, we ventured to Provincetown and lunched on the most amazing lobster rolls and guilt-inducing cheese fries.

I sampled many a tasty fish dish during my trip, but since I had two mini bags of Cape Cod potato chips left over, I decided to make a dish I sampled in Hyannis—Potato Chip Encrusted Cod.

This salty, flavorful dish is amazingly easy to make, and conjures up seaside memories. Mai Tais are optional.

Potato Chip Encrusted Cod (Source: Cooking Light)

Ingredients
4 (6-ounce) cod fillets (or other firm white fish)
2 teaspoons canola mayonnaise (Note: I used light mayonnaise)
1/8 teaspoon salt
1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed (Note: I used regular chips)
1/2 cup light ranch dressing

Preparation

1. Preheat oven to 400°.

2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet, sprinkle evenly with salt. Gently press about two tablespoons crushed chips evenly on top of each fillet. Cook fish at 400 degrees for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.