- 2 whole rainbow or brown trout fillets, 8–10 ounces each (remove skin if desired)
- Dijon mustard, as needed
- 4 ounces kettle potato chips (preferably local, such as Great Lakes Chips)
- lemon wedges, optional
Optional: Serve with Beer-Thyme Beurre Blanc (recipe follows).
Variation: Use flavored chips such as salt and vinegar or dill.
Note: The kettle chips have plenty of oil and salt, so additional seasoning is usually not required.
Preheat oven to 400°.
Place chips in a plastic bag and crush with a rolling pin. Don’t pulverized into dust—there should be some texture. Alternate method: Place kettle chips in a food processer and pulse until crushed.
Place fillets skin side down on a sheet pan lined with parchment paper. Brush flesh side with a thin layer of Dijon. Sprinkle crushed chips on top and press down lightly to form the crust. Alternate method: Remove Dijon-brushed fillet from sheet pan and press into crushed chips to form the crust, then return to sheet pan.
Bake 10 to 15 minutes, or until crust is golden and fish flakes easily with a fork. Flesh should be opaque.