I have a couple of recipes that make me pretty happy. I guess happy in an unusual way. This particular recipe is one of them. Let me tell you why it makes me happy. You know when you get a bag of potato chips and you eat them pretty quickly? Well you eat most of them and then you have the little crumbs in the bottom of the bag. Either you tip the contents of the bag straight into your mouth, or you fold down the chip bag and put it in the cupboard where it sits until they get stale. Well, this recipe uses the left over potato chip crumbles to make something delicious. That’s right! The secret ingredient in this recipe is potato chips!
If the above scenario doesn’t sound like your modus operandi, then be happy because you can open a brand new bag of chips and crush the ones on the top and then eat the rest. See, everyone is happy.
The original recipe (which I don’t remember where it came from) called for red snapper. I don’t know if you have ever tried to buy red snapper, but it is hard to find (at least where I live, in land-locked Utah.) And if and when you do find it, it is pretty pricey. I have never actually used red snapper. I have tried many different white fishes in this recipe. Cod, tilapia, dover sole, rock fish. My favorite is cod. I think tilapia tastes like dirt, but it is cheap and easy to find, so sometimes it is the choice. Dover sole is thin and falls apart pretty easy, but I think it tastes pretty good.
Use what you can find, and don’t stress about using what I use.
Make sure when you remove the fish after baking it, that you use a spatula and scrape the coating off the parchment. If you aren’t careful, the fish will come away and the coating will stay on the pan which is a shame. That crunchy crust is the tastiest part.
I love that you can have crispy fish, that isn’t fried. The potato chips really do the trick. They give a nice salty flavor and the Parmesan melts and adds fabulous flavor and texture. Sometimes I would like to skip the fish and just cook the coating. Maybe someday I will.