Potato Chip Winner and Recipe

And the winner is…
Jose Andres Olive Oil Chips with Himalayan Sea Salt! At least that’s the verdict from our first ever Fancifull Potato Chip Panel at our Spring Fling on March 19th. Everyone took their job seriously, tasted, discussed and then voted. We had several other varieties out there including my favorite, Rusty’s Island Chips and Honest Jackson’s Purple Potato Chips. But the Jose Andres, by the renowned chef,beat them out two to one. They are very light and have a purity which I know sounds funny when describing a potato chip. We learned that Potato Chips are very big in Spain so it makes sense that a Spanish Chef won our competition. I even used some on my famous Fish with Chips I made for a dinner party on Sunday. Want the recipe for this delicious and embarrassingly easy dish?

FISH WITH CHIPS
Combining two great tastes

Ingredients:
Fish Fillets (how many pounds is up to you)
I use Grey Sole from Dry Dock Fish at the Larchmont Farmer’s Market
I have also used Orange Roughy and Cod. You want a white fish, not too thick.
Jose Andre chips or Avocado Oil Chips with Lime, I also have used the Kettle Onion Chips. One bag will do about 1.5 pounds of fish
Lime or Lemon
A bit of Seasoning, pepper, basil (the chips generally have enough salt so I don’t use it)

Lay the fish in a pan and squeeze some lime or lemon on them
Let them sit as you crunch up a bunch of chips. I use a rolling pin to really crumble them. You want them fairly fine, but not ground up too much.
Take the fish and lay them in the chips and pat them on both sides
Lay back in the dish. Make sure the fillets are well covered. You can also
Sprinkle extra chips on the top.

Bake at 375 for about 20 minutes or so.
The chips soften a bit and the oil goes into the fish so it is moist.
It is similar to eating fish coated in potatoes. I always get raves when I make this.
I always feel a bit trashy making this dish, but everyone loves it so much I just can’t stop.

Terry August