Teresa’s Potato Chip Fish

Makes 4 servings

5-oz. pkg. kettle-cooked salt & vinegar potato chips

4 cod fillets

4 t. mayonnaise

Garnish: tartar sauce

Measure out half the chips and set aside for another use. Place the remaining chips in a plastic zipping bag and crush. Line a baking sheet with aluminum foil and spray with non-stick vegetable spray. Arrange fish on foil and pat dry. Spread mayonnaise over each fillet; cover each completely with crushed chips. Bake at 400 degrees for 10 minutes, or until just cooked through. Serve with tartar sauce.

Crisp coleslaw pairs well with fish dishes. Blend a bag of shredded coleslaw mix with 1/2 cup mayonnaise, 2 tablespoons milk, one tablespoon vinegar and 1/2 teaspoon sugar. Chill for one hour before serving.