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David Whitney's Potato Chip Crusted Striped Bass

Recipe courtesy of Dave Whitney

Show: My Grandmother's Ravioli

Episode: Dave Whitney - Reeling in the Years

David Whitney's Potato Chip Crusted Striped Bass

Name: David Whitney's Potato Chip Crusted Striped Bass
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
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

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Level: Easy

Total: 40 min
Active: 20 min

Yield: 8 servings

Level: Easy

Total: 40 min
Active: 20 min

Yield: 8 servings

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.