Crispy Potato Chip Fish Fingers

Recipe

Main Dish
Crispy Potato Chip Fish Fingers

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4.5 out of 5 stars
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4 ratings

Recipe Data

4
Servings
10min
Prep
20min
Total

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    Description

    To vary the flavor, coat the fish with other varieties of potato chips from the Hy-Vee Premium Potato Chip line.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4(5-oz. each) sole fillets, thawed if frozen, cut into strips
    ¼ c.Hy-Vee mayonnaise
    1 ½ c.Hy-Vee sea salt-flavored potato chips, finely crushed, about 4-oz.
    3 c.broccolini
    Hy-Vee cocktail sauce, or Hy-Vee ketchup, optional

    Things To Grab

    • Wire cooling rack
    • Large baking pan
    • Hy-Vee nonstick cooking spray
    • Paper towels
    • Meat thermometer
    • Medium saucepan
    • Colander

    Directions

    1. Preheat oven to 400 degrees. Place a wire rack in a baking pan. Spray rack with nonstick spray; set aside.

    2. Pat fish strips dry with paper towels. For the fish fingers, brush mayonnaise on top and bottom of each fish strip. Gently press crushed chips into strips to evenly coat on all sides. Arrange crusted strips on wire rack. Bake for 10 minutes or until fish flakes easily when tested with a fork (145 degrees).

    3. Meanwhile, prepare Broccolini. In a saucepan, bring water to boiling over high heat. Add Broccolini and cook 10 minutes or until crisp-tender; drain.

    4. Serve fish fingers with Broccolini and, if desired, cocktail sauce or ketchup.

    Nutrition facts

    Servings

    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 60mg
    • Sodium: 580mg
    • Total Carbohydrates: 19g
    • Protein: 19g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 90%
    0%
    Iron 6%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Spring 2016.