Potato Crisp Crusted Fish with Garlic Aioli
Potato Crisp Crusted Fish with Garlic Aioli
- 500 Grams fish filet (from any whitefish)
- 2 cups CRUSHED CRINKLE CUT POTATO CHIPS
- lemon wedges (for serving (optional))
- 1 tablespoon fresh parsley (finely chopped (optional))
- 1 cup mayonnaise (store-bought or homemade)
- 3 garlic cloves (minced)
- 1 lemon (juiced)
- 2 teaspoons dijon mustard
- Preparation
- Fill the grill with lump charcoal. Add a few wood chunks if you want a smoky flavour. While the grill is preheating, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, and parsley in a small bowl. Mix until well combined then place half into a shallow dish to use for dredging. Cover the other half and place it in the fridge. Pat the fish fillets dry with paper towels.
- Cooking
- Set up two dredging stations. The first will be the garlic aioli. The second will be the crushed potato chips. Dredge the fish fillets into the garlic aioli then into chips one at a time. Add the fish to a greased baking sheet or fish basket. Add the fish to the grill and cook until white flaky and cooked through, flipping halfway. The exact cooking time will depend on the thickness of your fillets but will approximately take 10-15 minutes.
- Finishing
- Enjoy with the reserved garlic aioli and lemon wedges if desired.
Choose firm whitefish like cod or snapper that won't break apart during cooking. The key is using fresh, high-quality potato chips that crush evenly and cling well to the fish. For a perfect potato-chip crust: use fresh, evenly crushed chips; coat fillets with garlic aioli for adhesion and flavor; choose firm fish (cod/snapper); cook hot until the crust is golden and the fish just done.
Storage: Best served immediately while the crust is crispy. Store leftover aioli in refrigerator for up to 1 week.