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BBQ Potato Chip Baked Swai

Let’s take advantage of seasonal seafood sales, and use a big bag of fish in today’s flavorful (& easy) BBQ Potato Chip Baked Swai!
Course dinner
Cuisine Seafood
Keyword baked fish, bbq potato chip baked fish, fish, potato chips, swai
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Author Rachel Singer

Equipment

Ingredients

  • 2 lbs swai fillets thawed (about six pieces)
  • 1 teaspoon smoked paprika
  • Sea salt to taste
  • Black pepper to taste
  • 8 oz barbecue flavored potato chips crushed (I used mesquite BBQ kettle chips)
  • ¾ cup restaurant style Italian dressing I used Olive Garden
  • Lemon wedges for serving (optional)

Instructions

  • Place a baking rack on a rimmed baking sheet, and spray both with cooking spray. Preheat oven to 400 degrees.
  • Thaw the swai, if frozen. (Optimally: Take it out the night before and let it thaw in the refrigerator. You can also thaw the fish in a large bowl of cool water, changing it out every 20 minutes or so until fully thawed.) Pat the fillets dry with paper towels.
  • Crush up the potato chips, placing the chip crumbs in a large shallow dish. You can either use a food processor, or crush them right inside the bag using a rolling pin and/or your hands. (This is also fantastic for getting some aggressions out… just saying!)
  • Pour the dressing into a small dish.
  • Season the swai on both sides with smoked paprika, sea salt, and pepper.
  • Brush both sides of each fish fillet with dressing, then dredge each in the potato chip crumbs — pressing the crumbs in so that you get a nice coating.
  • Arrange your BBQ potato chip breaded fillets in a single layer on the prepared baking rack, topping with any additional crushed chips left in the dish.
  • Bake at 400 degrees for 15 minutes, or until fish is cooked through and flakes easily with a fork and the BBQ potato chop topping is browned.
  • BBQ potato chip swai is best served with fresh lemon wedges, because just a little pop of lemon juice brightens the flavor right on up.

Notes

Baking time can depend on the thickness of the fillets, and the total time assumes you’re starting with thawed swai; be sure to allow extra time if you need to thaw in cool water before cooking. If you don’t eat swai you can substitute another mild white fish here, such as cod or flounder.