Fish Gone Mad... Madhouse, That Is!

My twice-a-year Potato Chip Encrusted Dayboat Cod

For 2lbs of fresh, local, sustainably harvested* white fish fillets (serves 4 hungry adults), finely crush three healthy handfuls of your favorite potato chip (at the moment ours happens to be Madhouse Munchies' Sea Salted from VT) and add to a handful of panko crumbs (aim for a 2-to-1 ratio by weight).  Add a Tbsp or two of melted butter--not too much, as the chips provide some fat--and whatever herbs you like with fish.  I used a blend of dried tarragon and dill, and minced fresh lemon-thyme.

Pre-heat oven to 400 (this is obviously not a recipe that I made in the recent past few days, not with 90-something blazing heat and humidity cranking outside, tyvm).  Have ready 2 addt'l Tbsp of butter cut into small dice.

Pat the fillets dry and season with salt & pepper just like you would any protein.  Lightly butter the bottom of your roasting pan/dish, lay the fillets in skin side down, and bake for ~10-12 minutes depending on thickness.  No foil, no cover, no crumbs.  Just the fish.  Fillets want to be undercooked so that you have time to flash-broil the crumbs you'll be adding.

Remove pan from oven and switch oven to broil mode (make sure you raise your rack to an appropriate height -- surface of crumbs should be 4-5" from element).  Generously layer your crumbs all over the tops of the fillets, sprinkle the diced butter all over, and broil just until the butter is melted and crumbs are golden.  Squeeze lemon over before serving and garnish with herbs.

*While the Gulf of Maine fishery is not considered overfished, the George's Bank stock is. There's lots of relevant info to consider on NOAA's Fishwatch site, particularly regarding new measures in place for protecting groundfish species; please read thoroughly and be sure to inquire when ordering!