David Whitney's Potato Chip Crusted Striped Bass

Recipe courtesy of David Whitney
Show: My Grandmother's Ravioli Episode: Dave Whitney - Reeling in the Years
TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 10 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • Four 2- to 3-pound whole striped bass, gutted and scaled (or eight 5- to 7-ounce skinless striped bass fillets)
  • Salt
  • 2 cups crushed potato chips
recipe tools

Directions

Preheat the oven to 375 degrees F. If using whole fish, fillet each fish and cut the skin from the fillets. Place the fillets in a bowl of cold, salted water for 10 minutes. Pat the fillets dry. Put the potato chips on a large plate. Dip each fillet into the melted butter and then roll the filets in the crushed potato chips to coat. Lay the fillets on a foil-lined baking pan and sprinkle with the cayenne and lemon pepper. Bake until golden brown, 8 to 10 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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