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Potato Chip Crusted Cod with Mustard Sauce

Ed Brown's Chip-Crusted Cod
Ed Brown's Chip-Crusted CodTODAY

Chef notes

Potato chips add a salty crunch to this easy and flavorful baked fish. 

Technique tip: Season the cod generously with salt and let sit for 10 minutes. Then rinse and dry the fish. This will give it a much firmer texture.

Swap option: This recipe is tremendous with bluefish.


Mustard sauce
  • 4 tablespoons butter, softened, divided
  • 2 shallots, thinly sliced
  • 1 bay leaf
  • 2 sprigs thyme
  • cups white wine
  • 1/4 cup heavy cream
  • 3 tablespoons Dijon mustard
  • 2 teaspoons Pernod
  • Salt
  • Freshly ground black pepper
  • 2 pounds cod fish fillet, boneless, skinless and cut into 4 equal portions
  • Salt
  • Freshly ground black pepper
  • 1/3 cup best quality mayonnaise
  • Two 1½ ounce bags potato chips, preferably Cape Cod kettle chips, roughly broken
  • 3 tablespoons chopped fresh parsley leaves
  • 1 tablespoon roughly torn fresh tarragon leaves
  • 1/4 teaspoon cayenne pepper
  • 1/3 dry white wine
  • 3/4 cup fish stock or water


For the mustard sauce:


In a medium non-reactive sauce pot, melt 2 teaspoons of the butter over medium heat. Add the shallot and herbs and sweat until soft, about 4 minutes.


Add the wine and bring to a simmer. Cook until reduced by 3/4. Add the cream, return to a simmer and reduce by 1/2.


Remove from the heat and vigorously whisk in the remaining butter. Strain into a bowl and stir in the mustard, pernod and season salt and pepper. Keep warm until ready to serve.

For the fish:


Preheat the oven to 425°F.


Place the fish on a nonstick rimmed baking sheet. Coat the fillets equally with the mayonnaise.


In a bowl, toss together the parsley, tarragon, cayenne and the broken chips.


Equally divide the chip mixture onto the fish, pressing slightly so it sticks to the mayonnaise.


Pour wine and stock (or water) around the fish and place in oven.


Bake for about 15 minutes, fish will be tender and chips will be toasted brown.


Serve with mustard sauce.