Crunchy-coated fish

By Spencer Watts
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  • 2 cups (480 milliliters) crushed plain potato chips
  • 1/2 cup (120 milliliters) mayonnaise
  • 2 tablespoons (30 milliliters) melted butter
  • 2 tablespoons (30 milliliters) chopped dill
  • 2 tablespoons (30 milliliters) chopped parsley
  • 1/2 teaspoon (2.5 milliliters) pepper
  • Juice of 1 lime
  • 4 cod fillets, 226 grams each
  • Canola oil, for greasing pan


  1. Heat oven to 450F (230C).
  2. Add crushed potato chips to a bowl. In a separate bowl, combine mayonnaise, melted butter, dill, parsley, pepper and lime juice. Smooth mayonnaise mixture over both sides of fish. Press into crushed chips to coat both sides. (Watch the video below for more information on these seasonings!)
  3. Place in a greased baking pan and bake in the oven for 12 minutes. Serve with garlic dip.


Become the master of herbs and spices with a little help from Spencer Watts! Watch the video below to find out how.


Spencer's Big 30 Fridays at 10pm & 10:30 pm ET on CTV Life Channel

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