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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (141g) Recipe makes 4 servings The following items or measurements are not included below: 4 cups sour cream and onion potato chips |
||
| Calories 328 | ||
| Calories from Fat 230 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.6g | 39% | |
| Saturated Fat 14.9g | 74% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 97mg | 32% | |
| Sodium 224mg | 9% | |
| Potassium 517mg | 14% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 23.9g | 47% | |
Not Your Mama's Fish N' Chips (Halibut)
By: Alskann
Nov 5, 2006
My daughter got the recipe from a friend. Living in Alaska we eat a lot of halibut. This has got to be some of the best!!!! It is quick and easy to make and a crowd pleaser.
SERVES 4 -6
Ingredients
- 1-2 lb halibut
- 4 cups sour cream and onion potato chips, crushed
- 1/2 cup butter, melted (if using alternate method, see below) or 2 eggs (if using alternate method, see below)
- sea salt
- pepper
Directions
1
Preheat oven to 375 degrees.2
Rinse halibut and pat dry with paper towels.3
Cut fish into large cubes or thick fingers.4
Add salt and pepper to melted butter, to taste.5
Dip fish pieces into butter and then coat with crushed potato chips.6
Place on ungreased baking stone or cookie sheet.7
Bake in 375 degree oven for 20 minutes or until fish is flaky and opaque. Do not over cook.8
Alternate method:9
If you are watching your fat intake, use beaten eggs in place of the butter.10
Serve hot plain or with tartar sauce.11
**These make great appetizers when cut into smaller pieces.
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Browse similar recipes by category
- Main Ingredient > Seafood > Fish > Saltwater > Halibut
- Cuisine > North American > United States > Western
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: 2hyper
On May 23, 2009
What a great recipe. I t was delicious. My kids ate it right up. I also passed this recipe on to my friend who has a wheat allergy. Finally she can have fish and chips again with no allergic reaction!
From: Energized1
On Mar 24, 2009
Very good. I skipped the salt as I thought it would be too salty and I am watching my salt intake. For this same reason I also used half crushed chips and half plain breadcrumbs. It was perfect. I might try it with salt and vinegar chips next time too.
From: kiwidutch
On Mar 24, 2007
WOW, DH said this was the best coated fish he has ever had ! He loved it... I'm impressed because it was really easy to make. I used butter becuase I thought that if I was going the whole hog on a family sized pack of potato crisps then we could be decadent all the way.. next time I will use egg to compare, also because if this becomes a regular in our house (and it will) then I will need to save a few calories somewhere! I can see this pre-prepared and in the fridge, then into the oven and served for a buffet lunch or dinner becuase yes, it would definiately be a crowd pleaser ! Please see my rating system: 5 wonderful stars for a recipe that's easy and that had DH reaching for thirds long after he admitted he was full becuase he just HAD to finish it, he liked it so much. One note: I didn't use salt becuase I thought that the chips were salty enough and salt loving DH didn't mention that it wasn't salted enough... and if you are making a largish batch be aware that a large family sized bag of potato chips, once dealt to in a food processor, whizzes up smaller than you think. I had ample for 5 pieces of fish, liberally covered, but might have been stretching for more. Great recipe ! Thanks!
From: 2Bleu (Bird&Buddha)
On Mar 12, 2008
This was super! I used Ruffles sour cream and onion chips and just crumbled them with my hand. I used the butter method as well and added a dash of Old Bay seasoning. I did have to use flounder as the grocery store was out of halibut. I think this would be good on any type of fish. even shrimp or sea scallops.
Very unique and easy to prepare. the crunchy topping is outstanding. 
~Bird
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