Preheat oven to 400 degrees. Place a wire rack on a large rimmed baking pan; spray with nonstick spray. Set aside. Cut fish into 4 portions; pat dry with paper towels.
This recipe is like fish and chips ... but better! Crush dill pickle-flavored potato chips and use them to crust tilapia fillets. We promise you won't regret it.
Servings and Ingredients
|1 lbs. skinless cod or tilapia fillets, 1/2-to-3/4-inch thick|
|½ c. plus 1/3 c. Hy-Vee mayonnaise, divided|
|¼ c. Hy-Vee 2% reduced-fat milk|
|1 ½ tsp. fresh dill, chopped, divided, plus additional for garnish|
|1 ¾ c. Lay's dill pickle-flavored potato chips, finely crushed|
|2 tbsp. fresh lemon juice|
|1 dash(es) Hy-Vee black pepper, coarsely ground|
Things To Grab
- Wire rack
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Paper towels
- 2 shallow bowls
- Meat thermometer
- Small bowl
Combine 1/2 cup mayonnaise, milk and 1 teaspoon dill in a shallow bowl. Place crushed potato chips in another shallow bowl. Dip fish, one piece at a time, into mayonnaise mixture. Evenly coat with crushed potato chips. Place on prepared rack; spray with nonstick spray. Bake for 13 to 16 minutes or until fish flakes easily with a fork (145 degrees).
Combine remaining 1/3 cup mayonnaise, lemon juice, 1/2 teaspoon dill, and pepper. Serve with fish. Garnish with fresh dill, if desired.
Amounts Per Serving
- Total Fat: 53g
- Cholesterol: 75mg
- Sodium: 1000mg
- Total Carbohydrates: 25g
- Protein: 21g