POTATO CHIP-CRUSTED WHITEFISH WITH POTATO WEDGES

Potato Chip-Crusted Whitefish with Potato Wedges image

Here I go again: I am not a big fan of fish. Okay, the truth is, I won't eat most types of fish. However, I really do like it when it is made this way, and it's even better with the tartar sauce on it. I mean how can you go wrong with potato chips? This is a super simple dish to make. Just make sure the potato chips get pretty finely crushed, or they will fall off when you take the fish out of the pan.

Yield serves 4

Number Of Ingredients 14

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Ingredients

4 potatoes
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon olive oil
1/2 cup flour
1 egg
1 1/2 cups crushed potato chips
4 4-ounce tilapia or orange roughy fillets
Salt and pepper
1/4 cup mayonnaise
2 tablespoons pickle relish
1/2 teaspoon lemon juice
Dash of Worcestershire sauce
Dash of Tabasco sauce

Steps:

To prepare the potatoes: Preheat the oven to 375°F.
Wash the potatoes and cut each one into 8 wedges. Place the potatoes on a baking sheet and drizzle them with the oil. Toss the potatoes until they are coated with the oil and sprinkle them with the salt. Bake them for 40 to 45 minutes, or until they are golden brown around the edges.
Meanwhile, prepare the fish: Pour the oil into a 9 by 13-inch baking pan and spread to coat the entire pan. Place the flour in a shallow bowl. Whisk the egg in another shallow bowl. Place the crushed potato chips in another shallow bowl.
Dip both sides of the fish in the flour, then the egg, and then the potato chips and place the coated fish in the baking dish. Continue with the remaining fish. Season with salt and pepper. Bake the fish for 10 minutes, or until it pulls apart easily with a fork.
While the fish is cooking: prepare the tartar sauce: Place the mayonnaise, relish, lemon juice, Worcestershire sauce, and Tabasco sauce in a bowl and stir well.
Place a piece of fish on one side of each plate and arrange the potatoes wedges alongside. Serve the tartar sauce on the side.
Potatoes will last longest when stored in a cool, dark place that is well ventilated. Prolonged exposure to light can cause potatoes to become green. Green potatoes may contain a substance called "solanine," which has a bitter flavor and can be toxic. Potatoes with greening can still be used, but any of the green should be trimmed before use. Even under perfect conditions potatoes will begin to sprout after a while. Small sprouts can be removed and the potatoes still used, but if the sprouts are large and the potatoes have softened, they are definitely past their prime and should be discarded.