Recipe courtesy of Dave Whitney
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
40 min
Active:
20 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 
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled 
  • 1 teaspoon cayenne pepper 
  • 1 teaspoon lemon pepper 

Directions

Watch how to make this recipe.

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. It has not been tested for home use.

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