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Recipe courtesy of Dave Whitney

David Whitney's Potato Chip Crusted Striped Bass

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 servings
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Four 2- to 3-pound whole striped bass, gutted and scaled (or eight 5- to 7-ounce skinless striped bass fillets)


2 cups crushed potato chips 

1 stick (8 tablespoons) unsalted butter, melted and cooled 

1 teaspoon cayenne pepper 

1 teaspoon lemon pepper 


  1. 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.