This recipe turns a favorite go-to junk food into a fresh and (somewhat) healthy meal.
Add some crunch to dinner with salt and vinegar chips
Summer is the perfect time for family road trips. And one essential element of any road trip is junk food. And of course it is a proven fact that calories consumed on a road trip do not count! OK, so maybe that is not so much a fact as it is a bold-faced lie, but hey it’s summer, live a little!
My favorite road trip junk food snack is gluten-free kettle cooked salt and vinegar potato chips and M & M’s – eaten together in the same bite. Don’t scoff until you have tried it – sweet, salty, sour, chocolaty, a little bit of junk food dietary heaven (and calorie intake hell) in one little handful.
Typically after a road trip I toss whatever is left of the less-than-healthy snacks and we get back to our normal eating habits.
But after one road trip I was left with a half bag of salt and vinegar potato chips. As I was about to drop them in the trash, inspiration hit. What about crusting a nice healthy piece of fish with just a few crumbles of the
Salt and Vinegar Baked Cod
For the Sauce:
¾ cup Vegenaise or other vegan mayonnaise
2 garlic cloves, grated or finely minced
Juice of ½ a lemon
2 teaspoons agave nectar (or sugar)
½ teaspoon kosher or fine sea salt
¼ teaspoon pepper
6 to 8 chives, minced (about 2 tablespoons)
¼ of a cucumber (about 3 inches), peeled
For the Fish:
4 (4-ounce) cod filets
2 teaspoons Vegenaise or other vegan mayo
Kosher salt and freshly ground black pepper
2½ cups (a 2-ounce bag) gluten free kettle cooked salt and vinegar potato chips, crushed
Prepare the sauce by combining ¾ cup vegan mayo, garlic, lemon juice, agave, ½ teaspoon salt, ¼ teaspoon pepper and minced chives in a mixing bowl. Grate the peeled cucumber into a paper towel and squeeze out all the juice. Stir into the sauce mixture. Place in a serving dish, cover, and refrigerate until serving time. Sauce can be made a day or two in advance.
For the fish, preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicon baking mat.
Arrange the fish filets on the prepared baking sheet and sprinkle with a small pinch of salt and a large pinch of pepper, then brush each filet with ½ teaspoon of vegan mayo. Top the fish filets with the crushed potato chips, gently pressing them down. Bake for 10 minutes or until the fish flakes easily with a fork. Serve with the sauce.
chips and baking and serving with an egg free, cholesterol free sauce made from vegan mayonnaise? Hmmm, seemed like a little stroke of genius and the perfect way to bridge back to good clean eating from the dietary freedom of a road trip.
The crushed chips give
the fish a nice crunch and a fried feel to it despite the healthy baking and the salt and vinegar flavor is reminiscent of fish and chips. I used the 40 percent less fat salt and vinegar chips from Cape Cod which made me feel even better about the whole thing. Yep, genius!