2 to 4cupsFresh Finely Crushed Potato ChipsRuffles work best
3tbspVegetable Oil
1/2tspSalt
1/4tspBlack Pepper
1/4tspCayenne
For the Chips
VegetablesI used carrots and jicama
Olive oil
SeasoningI used a Cajun mix
Instructions
For the Fish
Preheat the oven to 400F. Cover a baking sheet with parchment or foil and drizzle with the vegetable oil, then preheat it in the hot oven for 8MINS before baking, or until oil begins to smoke.
In a big zip-lock bag combine 1/4 cup flour, salt, pepper and cayenne.
In a shallow bowl, combine the yogurt, eggs, and 1/2 cup flour. Whisk until batter is smooth. In another shallow dish place the crushed potato chips.
Toss the fish filets in the flour mixture. Dip each into the batter, and allow the batter to dribble the excess off. Next, dip the filets in the crumbled potato chips.
Place the fish on the baking sheet and bake for 8 minutes, then flip once, and bake an additional 8 minutes. Serve with Veggie Chips
For the Chips
Preheat oven to 400°F. Slice vegetable into thin chip-like pieces, a mandoline works great. Lay vegetables flat on a baking sheet lined. Brush with vegetable oil and season. Bake for 15-20 minutes, or until crispy, rotating periodically