Salt & Vinegar Potato Chip Crusted Cod pairs tender, flaky cod with crushed kettle-cooked sea salt and vinegar potato chips to create a crunchy, tangy crust. A quick homemade tartar sauce complements the fish and comes together in minutes. The recipe yields a restaurant-worthy meal in under 30 minutes and is naturally gluten-free when certified chips are used. Variations include substituting haddock, tilapia, or halibut, using vegan mayo to omit eggs, or trying different chip flavors for unique profiles. An air fryer at 400°F for 8–10 minutes produces an even crispier crust. Tartar sauce can be made a day ahead.
If you're looking for a dinner that's both fun and flavorful, this Salt & Vinegar Potato Chip Crusted Cod and Tartar Sauce is going to be your new favorite weeknight win. It combines tender, flaky cod with the tangy crunch of Jackson's Kettle Cooked Sea Salt & Vinegar Potato Chips for a dish that's as easy to make as it is impressive to serve.
Crispy, tangy perfection - The crushed salt and vinegar chips create a crunchy, flavorful crust you can't get from breadcrumbs alone. Quick and easy - From start to finish, you can have this dish on the table in under 30 minutes. Family-friendly - Kids love the crispy coating, and adults appreciate the bold flavor. Naturally gluten-free - Using potato chips instead of breading keeps this recipe safe for gluten-free diets (just double-check your chip label).
Swap the fish - Try haddock, tilapia, or halibut if cod isn't available. Go egg-free - Just use vegan mayo for an egg-free dish. Change up the chips - Experiment with different flavors of Jackson's chips for a fun twist-jalapeño for spice lovers or sweet potato for a milder taste. Air fryer option - Cook at 400°F for about 8-10 minutes for an even crispier crust without heating up your kitchen.
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