We all need more fish including the kids. How am I ever going to get my kids to eat fish? This is it! These fish fillets can be done two ways. In the oven or in a skillet, either way these fish fillets are crunchy and have tons of flavor. Even my pickiest eater ate an entire piece.

INGREDIENTS                                       (click photo to enlarge)

Four 6 oz. cod fillets or other firm white fish
2 tsp. organic mayonnaise
1 small single serving bag of baked salt and vinegar potato chips, crushed (regular baked chips work great as well)
1/2 cup panko bread crumbs
1/2 cup light ranch dressing (optional)
1/2 cup of coconut or canola oil for skillet frying


Preheat oven to 400° or heat a skillet on medium/high heat and add the oil. In a food processor or blender, mix chips and panko crumbs together.

For baking, arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.

For frying, brush 1/2 tsp. of the mayo all over each fillet. I found it easiest to do it with my hands. Place the chip mixture in a dredging pan (a wide dish with sides works as well) and coat each piece of fish. Add 2-3 fillets depending on size of fish to the hot oil in the skillet. Let sizzle for a few minutes before turning. Should be golden brown. Have a plate with paper towel ready to absorb excess oil. Once flipped cook a few minutes on the other side. Repeat until all fillets are cooked. Serve immediately.