PAM JOHNSON
Gulf Coast
Got ideas, hints or recipes you’d like to share? Email them to pam@tsfmag.com or send by fax: 361 792-4530
Chris Smisek’s Crispy Almond Baked Fish You might know Chris Smisek by his nickname; Capt. Camo. Chris is a lifelong angler, longtime conservationist, and supporter of CCA TX. Here’s a hearty TSFMag “Thank You” for sharing this excellent recipe.
INGREDIENTS
PREPARATION
Fish fillets: (red snapper-speckled troutredfish-drum-flounder-etc.) – Skin-on, scales removed
Place fillets on baking sheet coated lightly with olive oil cooking spray, skin side down, cover with crushed potato chips; any brand of chips will do.
Crushed potato chips – any brand will do, but not flavored
Sprinkle with low-salt seasoning – potato chips have plenty salt.
Low-salt seasoning – potato chips have plenty salt Shredded cheese – I like Havarti Almond slices
Place your favorite cheese on top of chips. I like shredded Havarti.
Cover liberally with almond slices. Place in oven preheated to 350°F and bake 10-12 minutes or until fillets are flaky. Switch oven to broil and continue cooking until almond slices begin to brown. ENJOY!
84 | July 2021
