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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.
4 baby salmon fillets
1/2 cup dry white wine, such as Baron Herzog Chenin Blanc
1/4 cup Heaven & Earth Lemon Juice
1/4 teaspoon salt
1/4 cup mayonnaise
2 cups crushed Glicks Potato Chips
1 tablespoon crushed black pepper
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!
Photos and Styling by Malky Levine
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