Fast and Crunchy Baked Fish with Capers, Tarragon, and Potato Chips

Fast and Crunchy Baked Fish with Capers, Tarragon, and Potato Chips

1 cup “Kettle Cooked” potato chips crushed into coarse crumbs
2 Tbs minced fresh tarragon
1/4 cup mayonnaise
1 Tbs Dijon mustard
1 Tbs fresh lemon juice
2 Tbs capers, rinsed and minced
4 skinless trout or redfish fillets
Salt and pepper to taste
Lemon wedges for serving

Adjust oven rack to middle position and pre-heat oven to 450 degrees.

In mixing bowl, toss potato chip crumbs with 1 tablespoon tarragon.

In separate bowl, mix 1tablespoon tarragon, mayonnaise, mustard, lemon juice, and capers.

Pat fillets with paper towels, season with salt and pepper.
Place fillets in buttered 9 x 13 baking dish.

Brush tops and sides of fish with the mayonnaise mixture.
Sprinkle and press potato chip crumbs into mayonnaise.

Bake until crumbs are golden brown and fillets flake when gently probed with knife, usually about 15 minutes. Serve with the lemon wedges.

Fast and Crunchy Baked Fish with Chipotle, Lime and Fritos
Substitute Fritos Corn Chips for potato chips.
Substitute cilantro for tarragon.
Substitute 1 Tbs minced chipotle chili in adobo sauce and 1 Tbs fresh lime for mustard, lemon juice and capers.

Fast and Crunchy Baked Fish with Ritz Cracker and Dill
Substitute Ritz crackers for potato chips.
Substitute fresh dill for tarragon.
Leave out capers.

Fast and Crunchy Baked Fish with Horseradish, Garlic and Breadcrumbs
Substitute fresh bread crumbs for potato chips.
Substitute fresh parsley for tarragon.
Add 2 Tbs drained prepared horseradish, and 1 minced garlic clove to mayonnaise mixture.