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
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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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