Evening Edge
What’s For Dinner?
DEL.ICIO.US
Crispy Fish Fillets
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Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
Perhaps this recipe from Shirley Walters of Safety Harbor, Fla., made with crushed potato chips, could act as an incentive for kids to eat fish. If you use a thin fish like tilapia, buy 4 pieces. If you use larger fish fillets, cut into 4 portions before baking. The thickness of the fish will determine the baking time.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
-
2 lemons
1/3 cup butter, melted
1 cup finely crushed potato chips
1/2 cup bread crumbs
1 1/4 pounds mild white fish fillets
Instructions:
Preheat oven to 400 degrees.
Squeeze 1/4 cup fresh lemon juice (about 1 1/2 lemons) and cut remaining half into 4 wedges. Set aside wedges.
In a shallow bowl, combine the butter and lemon juice. In another bowl, combine potato chips and bread crumbs. Brush a baking dish, large enough to fit the fish in a single layer, generously with the butter mixture. Dip fillets in remaining butter-lemon mixture and then in the crumb mixture. Place the fish in the baking dish and bake for 15 to 20 minutes. Serve with lemon wedges.
Squeeze 1/4 cup fresh lemon juice (about 1 1/2 lemons) and cut remaining half into 4 wedges. Set aside wedges.
In a shallow bowl, combine the butter and lemon juice. In another bowl, combine potato chips and bread crumbs. Brush a baking dish, large enough to fit the fish in a single layer, generously with the butter mixture. Dip fillets in remaining butter-lemon mixture and then in the crumb mixture. Place the fish in the baking dish and bake for 15 to 20 minutes. Serve with lemon wedges.
Notes:
There will be leftover dipping ingredients.
Nutrition:
Per serving: 249 calories (percent of calories from fat, 45), 23 grams protein, 11 grams carbohydrates, 1 gram fiber, 12 grams fat (6 grams saturated), 49 milligrams cholesterol, 283 milligrams sodium.
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