Fish Battered with Chips

    25 minutes

    Here's an usual take on fish batter - it uses crushed salt and vinegar chips instead of breadcrumbs. You'll be amazed how well it works.

    54 people made this

    Serves: 3 

    • 1 cup peanut oil for frying, or as needed
    • 3 eggs
    • 1 tablespoon water
    • 3 white fish fillets
    • 1 teaspoon Cajun seasoning
    • 1 teaspoon lemon pepper
    • 1/2 cup (65g) flour
    • 1 bag salt-and-vinegar chips, crushed
    • 1 lemon, cut into wedges

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in a deep-fryer or large saucepan to hot. Whisk eggs and water together in a bowl; set the egg wash aside.
    2. Sprinkle the fish fillets on both sides with Cajun seasoning and lemon pepper. Coat the fillets with flour and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
    3. Fry the fish until lightly browned, about 4 minutes per side. Serve with lemon wedges.

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    Reviews in English (15)


    1 oz. of salt and vinegar chips was not nearly enough to coat the fish for me so I added some salt and pepper kettle style chips that I had on hand. All and all a great recipe but plan on using more chips and less egg. This is one I will use with perch as well as catfish from our pond. Thanks!  -  02 May 2011  (Review from Allrecipes USA and Canada)


    I thought this dish was to oily! Plus the fatty chips . This wasnt a healthy choice on my part sorry, but thanks for some idea's. I'll stick to baking.  -  20 May 2011  (Review from Allrecipes USA and Canada)


    What a tasty recipe for something so simple. My mother never tried smallmouth bass before and, in general, does not eat fish except for walleye. When she tried this salt-and-vinegar-chip recipe, she enjoyed it so much that she now wants me to make it for our next all-fish Christmas Eve family dinner. I think it will be a hit for everyone at Christmas time. I didn't change/add a thing. Perfection cannot be further perfected. Great recipe!  -  04 Aug 2009  (Review from Allrecipes USA and Canada)