When Pesach gives you potatoes, you make the most awesome dishes with it! This fish was the first to disappear at the shoot. Believe me when I tell you we had quite a few VIPs coming and going. Everyone just had to taste a piece and they all loved it! My sister-in-law made it for supper that night and no one complained that it was Pesachdik.
Marinate the fish in a Ziplock bag with wine, lemon juice and salt. Refrigerate for at least an hour or overnight. The longer it marinates the stronger the flavors.
Preheat oven to 350 degrees Fahrenheit. Remove fish from the marinade and coat with a thin layer of mayonnaise.
Mix chips and black pepper, then dip fish into chip mixture. Bake for 30 minutes or until edges are golden. Best if served immediately so the chips stay crispy!
Notes:
Don’t use store-bought potato chips on Pesach? Make your own! Slice two potatoes with a potato peeler and fry. Let them cool, then crush.
Description:
Photos and Styling by Malky Levine
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