Potato-chip-crusted Cod with Shallot-tarragon Sauce

 

Crushed potato chips make a quick, crisp coating for fish, while the remoulade-style sauce makes the dish a standout.

What you will need

1 Tbs. unsalted butter

1 Tbs. olive oil; more for the baking sheet

1/2 cup finely chopped shallot

Kosher salt

1/2 cup mayonnaise

2 tsp. chopped fresh tarragon

1/2 tsp. Dijon mustard

Freshly ground black pepper

5 oz. potato chips, crushed so that no piece is larger than 1/4 inch

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1 large egg

4 6-oz. cod fillets

Lemon wedges, for serving

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