Garlic Butter Irish Potato Chip Crusted Cod
English
Chapter 5: The Modern Irish American Pantry (Trader Joe's Hacks)
There is a quiet dignity in a supermarket hack when it is executed without apology. Here, we take the sacred, battered tradition of fish and chips, strip away the messy vat of frying oil, and lean entirely on a bag of heavily seasoned, garlic-laced potato chips from Trader Joe's. It is cozy, straightforward, and deeply comforting—a brilliant adaptation that respects old-world nostalgia while wholly embracing the convenience of the modern American pantry.
Before you start
Preheat the oven to 400 degrees Fahrenheit.
Position a rack in the center of the oven.
Line a rimmed baking sheet with parchment paper.
This prevents sticking and makes cleanup painless.
Ingredients
- Atlantic cod fillets, thick-cut4 (6-ounce) fillets
- Trader Joe's Garlic Butter Irish Potato Chips1 1/2 cups
- Kosher salt and freshly ground black pepperTo taste
- Non-stick cooking sprayAs needed
- Mayonnaise3 Tablespoons
- Garlic clove, finely minced1
- Fresh lemon juice1 Teaspoon
- Dijon mustard1 Teaspoon
- Fresh lemon wedgesFor serving
- Fresh parsley or chives, finely choppedFor garnish
Method
- 01
Crush the potato chips to the texture of coarse gravel.
Place the chips in a zip-top bag and gently crush them with your hands, preserving the crinkle-cut ridges for maximum crunch rather than pulverizing them into dust.
- 02
Whisk together the mayonnaise, garlic, lemon juice, and Dijon mustard in a small bowl.
This quick aioli acts as your culinary glue, adhering the crust while locking the natural moisture into the fish.
- 03
Aggressively pat the cod fillets dry on all sides with paper towels.
Moisture is the mortal enemy of a crisp crust, so do not rush this process.
- 04
Season the top of each fillet lightly with salt and pepper.
Use a remarkably light hand with the salt, as the chips already pack plenty of briny, buttery seasoning.
- 05
Spread a generous, even layer of the aioli over the top and sides of each fillet.
Leave the bottom completely bare to prevent the fish from getting soggy as it bakes.
- 06
Press the aioli-coated side of the fish firmly into the crushed potato chips.
Alternatively, place the fish on the baking sheet and firmly pack the chips onto the top and sides with your hands.
- 07
Arrange the crusted fillets on the prepared baking sheet and mist lightly with cooking spray.
This microscopic layer of fat ensures the potato chips brown beautifully in the oven without scorching.
- 08
Bake for twelve to fifteen minutes until the crust is deeply golden and fragrant.
The fish is ready when the internal temperature reaches 145 degrees Fahrenheit and the flesh flakes easily with a fork.
- 09
Let the fish rest for two minutes before transferring to warm plates.
Garnish with fresh herbs and serve immediately with lemon wedges for squeezing.
Notes
Embrace the air fryer if you want an even faster, crispier result.
Cook the fillets in a parchment-lined basket at 380 degrees Fahrenheit for eight to ten minutes.
Swap the chips if the seasonal Trader Joe's inventory fails you.
Keogh's Irish Potato Chips or any thick-cut salt and vinegar kettle chip will provide the necessary structural integrity and pub-style flavor.
From The Irish American Table.