I remember reading once years ago that you could crust chicken with crushed up BBQ chips and then bake them for a ‘healthier’ version of fried chicken. I was trying to figure out what to cook the other day and thought… well why couldn’t that work with fish?
Now, I wasn’t so sure about BBQ chips on fish… Chicken? Yeah, sure I can see that, but not fish. Instead, I just decided to go with Sour Cream and Onion. They’re Gluten free after all, so why not? That and, I didn’t have to spend the time deep frying these. Making it healthier in the long run. Hopefully?
This was our dinner yesterday:
Sour Cream and Onion potato chip crusted fish. Tilapia to be exact.
Sis helped me coat the fish, which was similar to how you coat Tonkatsu actually. Sis coated the fish in all purpose gluten-free flour with some salt and pepper before putting them in some scrambled/mixed eggs, I turned them within the eggs, before coating with the crushed potato chips.
I was worried the kids wouldn’t like this. More so Var, he doesn’t really eat fish very readily.
Lisi liked it!
Var asked for seconds! When usually fish is a fight to get him to eat! YES!!
Kat and Sis ended up splitting the left overs because they wanted THAT much more!
Thank goodness for a success, though I have to wonder what other flavors of chips will taste good as a coating on fish like this? It’s an alternative to breadcrumbs anyway, and the crunch really was very nice!
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