Potato Chip-Crusted Flounder

Potato Chip Crusted Flounder

Todd Richards


For the lemon aioli

  • egg yolks
  • 1/4 Teaspoon  lemon juice
  • 1 Teaspoon  Dijon mustard
  • cloves garlic, roasted
  • 2 Tablespoons  olive oil

For the fish

  • 1 Ounce  salt and black pepper potato chips, plus more for garnish
  • 1/4 Teaspoon  lemon zest
  • 1/4 Teaspoon  fresh thyme, stemmed and chopped roughly
  •   Two 4-ounce skinless flounder fillets
  • 1 Teaspoon  canola oil
  • radish, sliced thinly, for garnish
  • sprig chervil, for garnish
  • sprig tarragon, for garnish

What's the secret to the fantastic crust in this easy fish dish? Why, crushed potato chips. There's nothing wrong with having a little fun in the kitchen, and this dish, currently on the menu at The Shed at Glenwood in Atlanta, is definitely fun to make.

Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.


For the lemon aioli

Place the egg yolks, lemon juice, mustard, and roasted garlic in a blender and blend on medium speed. Slowly pour in the olive oil until mixture is incorporated. Set aside.

For the fish

Place the potato chips in a large Ziploc bag and crush them with your hand into small pieces about the size of a pea. Add the lemon zest and fresh thyme to the potato chips and shake the bag until incorporated. 

Brush the fish with some of the oil and place in the bag. Press the chips onto the fish without squishing the fish or breaking the flesh. Remove the fish from the bag.

Heat the remaining oil in a medium-sized pan over medium heat. Add the fish to the pan and cook until brown. Turn the fish over and cook the other side until golden brown. Remove the fish from the pan and place on paper towels.

Serve on 2 plates on beds of mashed potato, drizzled with aioli and garnished with potato chips, sliced radishes, chervil, and tarragon.

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