Potato-Chip Fish with Tangy Tartar Saucesave
"Pack a punch of crunch into a wholesome family meal by adding crispy-coated fun without deep-frying. In this fun twist on fish and chips, sweet, flaky cod gets a salt-and-vinegar potato-chip crust. Kettle-cooked chips ensure the crispiest results -- and kids will have fun smashing them into tiny pieces for the coating. A lemony tartar sauce rounds out the dish...."
INGREDIENTS
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Fish
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1 (5- to 6-ounce) cod fillets, 1 to 1 1/2 inches thick
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Half of a 5-ounce bag of kettle-cooked salt and vinegar potato chips
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2 teaspoons light mayonnaise
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Salt, for seasoning
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Dipping Sauce
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1/4 cup light mayonnaise
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1 tablespoon sweet pickle relish
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1 teaspoon minced shallot
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1/2 teaspoon fresh lemon juice
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1/4 teaspoon Dijon mustard
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Dash of Tabasco
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