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Gulf Coast Kitchen
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Chris Smisek’s Crispy Almond Baked Fish
You might know Chris Smisek by his nickname; Capt. Camo. Chris is a lifelong angler, longtime conservationist, and supporter of CCA TX. Here’s a hearty TSFMag “Thank You” for sharing this excellent recipe.
INGREDIENTS
Fish fillets: (red snapper-speckled troutredfish-drum-flounder-etc.) –
Skin-on, scales removed
Crushed potato chips – any brand will do, but not flavored
Low-salt seasoning – potato chips have plenty salt Shredded cheese – I like Havarti
Almond slices
PREPARATION
Place fillets on baking sheet coated lightly with olive oil cooking spray, skin side down, cover with crushed potato chips; any brand of chips will do. Place your favorite cheese on top of chips. I like shredded Havarti. Sprinkle with low-salt seasoning – potato chips have plenty salt. Cover liberally with almond slices. Place in oven preheated to 350°F and bake 10-12 minutes or until fillets are flaky. Switch oven to broil and continue cooking until almond slices begin to brown. ENJOY!
