Salt and vinegar crisp-coated seabass

    25 min

    If you love salt and vinegar crisps, why not make a lovely spiced crumb mix with them and coat seabass fillets with that tart, salty goodness before frying them up for a fish fry like no other!

    20 people made this

    Serves: 3 

    • 235ml groundnut oil for frying, or as needed
    • 3 eggs
    • 1 tablespoon water
    • 3 (170g) seabass fillets, skinned
    • 1 teaspoon Cajun spice blend
    • 1 teaspoon lemon pepper
    • 4 tablespoons plain flour
    • 1 (25g) packet salt and vinegar-flavoured crisps, crushed
    • 1 lemon, cut into wedges

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in a deep-fryer or large saucepan to 180 degrees C. Whisk eggs and water together in a bowl; set the egg wash aside.
    2. Sprinkle the bass fillets on both sides with Cajun spice blend and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in egg wash, then in crushed potato crisps.
    3. Fry the fish in the preheated frying pan until lightly browned, about 4 minutes per side. Serve with lemon wedges.

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    Reviews in English (15)


    1 oz. of salt and vinegar chips was not nearly enough to coat the fish for me so I added some salt and pepper kettle style chips that I had on hand. All and all a great recipe but plan on using more chips and less egg. This is one I will use with perch as well as catfish from our pond. Thanks!  -  02 May 2011  (Review from Allrecipes US | Canada)


    I thought this dish was to oily! Plus the fatty chips . This wasnt a healthy choice on my part sorry, but thanks for some idea's. I'll stick to baking.  -  20 May 2011  (Review from Allrecipes US | Canada)


    What a tasty recipe for something so simple. My mother never tried smallmouth bass before and, in general, does not eat fish except for walleye. When she tried this salt-and-vinegar-chip recipe, she enjoyed it so much that she now wants me to make it for our next all-fish Christmas Eve family dinner. I think it will be a hit for everyone at Christmas time. I didn't change/add a thing. Perfection cannot be further perfected. Great recipe!  -  04 Aug 2009  (Review from Allrecipes US | Canada)

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