Vegetable- and Parmesan-Crusted Fish

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  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon dried chipotle pepper
  • 3 1/2 cups dried vegetable chips (from Bulk Foods)
  • 1/2 cup grated Parmesan cheese
  • 8 tablespoons mayonnaise, divided
  • 4 (6-ounce) fish fillets (such as halibut, salmon, etc.)
  • 3 tablespoons olive oil


Preheat oven to 400°F. Combine flour, salt, pepper and chipotle in a shallow dish. Grind vegetable chips fairly fine but not to dust, leaving a little texture. Combine with Parmesan in another shallow dish. Pat fish dry with a paper towel. Dredge in flour, shaking off excess. Smear 2 tablespoons mayonnaise all over fish. Dredge in vegetable mixture, pressing to completely coat. Refrigerate 15-30 minutes before cooking. Heat oil in a large, ovenproof skillet over medium-high heat. Add fish and cook for approximately three minutes or until golden. Flip fish and place pan in oven for about 10 minutes or until cooked through.

Recipe from Central Market Poulsbo - Culinary Resource Center
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