I knew this recipe was going to be something special from the start, and it totally exceeded my expectations!

This fried cod with a salt and vinegar potato chip crust is a delightful twist on a classic fish fry, perfect for those busy weeknights when you crave something both comforting and a little adventurous. Growing up in the Midwest, fish fries were a staple, especially on Fridays. This recipe brings back those nostalgic flavors but with a modern, crunchy twist. The salt and vinegar chips add a tangy, crispy coating that elevates the humble cod into something truly special. It's a dish that's sure to impress your family or guests without requiring hours in the kitchen.

This crispy cod pairs wonderfully with a simple side salad of mixed greens and a tangy vinaigrette to complement the flavors of the fish. You might also enjoy it with a side of coleslaw or roasted vegetables for a more hearty meal. For a true Midwestern touch, serve it with some homemade tartar sauce and a slice of lemon on the side.

Servings: 4

4 cod fillets
1 bag (about 8 oz) salt and vinegar potato chips
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
Salt and pepper to taste
Vegetable oil for frying

Crush the potato chips in a large resealable plastic bag until they resemble coarse crumbs. Transfer to a shallow dish.

Season the cod fillets with salt and pepper on both sides.

Place the flour in a shallow dish. In another shallow dish, whisk together the eggs and milk.

Dredge each cod fillet in the flour, shaking off any excess. Then dip into the egg mixture, allowing any excess to drip off.

Press the fillets into the crushed potato chips, ensuring they are evenly coated on all sides.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, carefully add the cod fillets to the skillet. Fry for about 3-4 minutes on each side, or until the crust is golden brown and the fish is cooked through.

Remove the fillets from the skillet and drain on a paper towel-lined plate. Serve immediately.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different flavors of potato chips, like barbecue or sour cream and onion, for a unique twist. If you prefer baking over frying, place the coated fillets on a baking sheet and bake at 400°F for about 15-20 minutes, or until the fish is cooked through and the crust is crispy.