Potato Chip Crusted Salt and Vinegar Baked Cod

Just three ingredients and thirty minutes has this crispy and delicious Lenten potato-chip crusted cod meal on the table.
Potato Chip Crusted Salt and Vinegar Baked Cod

Potato Chip Crusted Salt and Vinegar Baked Cod

By Sue Lau | Palatable Pastime

How fast and easy do you want your Lenten  cod meal? Topped with just two ingredients (tartar sauce and crushed salt and vinegar potato chips), life has never been easier to get this dinner from oven to table on the double.

So this month for Foodie Extravaganza, we are doing Potato Chip Day and I knew I wanted to do a crusted fish for Lent, because it is simply so easy. The tartar sauce is built right in- and the salt and vinegar flavor reminds me of the old days going out for British style fish and chips. Anyone remember H. Salt Fish & Chips? I think they are still in operation out in California but we had one around St. Louis back around 1973-1974.  Their fish was battered but we would hose the fish and fries down  with malt vinegar. So good.

You can have all that malt vinegar flavor without what happens with battered fish (it gets soggy from the vinegar in milliseconds). The chips here also provide a barrier to help keep the fish moist.

Potato Chip Crusted Salt and Vinegar Baked Cod

So feel free to serve this up with any of your favorite sides- oven fries, cole slaw,  mac and cheese. You can probably time frozen fries to go in the oven  with the fish- if the package temp is a little different, just keep the potatoes in there for longer or shorter. We did that with some sweet potato tots (although they are not in the photo).

I just finished that bag of tots off tonight with some BBQ chicken legs which will be making an appearance pretty soon. I don’t mind using a frozen side once in awhile if I am otherwise busy. Even though you guys know I like making things from scratch.

Potato Chip Crusted Salt and Vinegar Baked Cod

Make sure to check the other recipes out in the potato chip link  party- those will be right below the recipe print.

Potato Chip Crusted Salt and Vinegar Baked Cod

  • Servings: 2
  • Difficulty: easy
  • Print

Potato Chip Crusted Salt and Vinegar Baked Cod

  • 12 ounces cod loin filets (6 ounce each)
  • 3-4 tablespoons tartar sauce
  • 2 ounces Lay’s Kettle Cooked Salt and Vinegar potato chips


  1. Preheat oven to 400F.
  2. Place fish on a baking sheet and spread with tartar sauce.
  3. Crush potato chips and pat onto fish on top and sides.
  4. Bake the fish for 20-25 minutes, depending on thickness, or until fish flakes easily.

From the kitchen of palatablepastime.com


This month’s Foodie Extravaganza theme is Potato Chips. Did you know that March 14 is National Potato Chip Day? In anticipation, we have a collection of recipes to honor the day. Our host this month is Karen of Karen’s Kitchen Stories.

Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Potato Chip Crusted Salt and Vinegar Baked Cod

6 responses

  1. This sounds so good Sue! I just happen to have some cod in the freezer, and now I’m craving this. P.S. We still have H.Salt here in California, although they are few and far between.

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