Yesterday was the Super Bowl! Did you watch the game? Did you indulge in dips and snacks? My favorite addition to our party was the nacho bar. We had pulled pork, bacon, queso, pico de gallo, lettuce, sour cream, and guacamole. It was amazing. However, since that was one of the main dishes, I went a little overboard on the chips. I mean really, you can’t run out of chips at the nacho bar. Therefore, I have plenty of chips leftover, and I am thinking you may too? Am I right, am I wrong?
This fish was so simple to make and was reminiscent of fried fish and also these crispy baked fish sandwiches. These are much healthier than fried fish, because they aren’t fried, they are baked! They are still super crunchy and crispy, and that sauce? Don’t leave it out. Dips make everything better, remember yesterday?
Ingredients: Fish: 1 tablespoon of Lime Juice, freshly squeezed 4 Fish Filets, 6 oz. each, Tilapia or Flounder 1 teaspoon of Kosher Salt 1/2 teaspoon of Black Pepper 1 cup of Tortilla Chips, finely crushed 1/4 teaspoon of Cayenne 1 Egg Optional: Lime wedges Jalapeño-Tartar Sauce: 1/2 cup of Mayonnaise 1 Jalapeño, seeded and diced 1 clove of Garlic, minced 1 teaspoon of Cilantro, chopped 1 teaspoon of Lime Juice, freshly squeezed Salt, to taste
First, preheat your oven to 400 degrees. Prepare a baking sheet with aluminum foil; top it with a wire cooling rack sprayed with non-stick cooking spray.
Now, sprinkle the lime juice on both sides of the fish and then with salt and pepper.
In a small bowl, combine the tortilla chips and cayenne. In another small bowl, beat the egg. Place the fish in the egg and then the chips and press until the chips adhere to both sides of the fish. Place on the prepared baking pan.
Bake for 15-17 minutes, until the fish is flaky.
While the fish cooks, prepare the sauce. Add of the ingredients to a small bowl and stir until combined.
Serve fish immediately with the sauce and lime wedges on the side.
The Barbee Housewife
Source: Homesick Texan Cookbook