This fish dish is so creamy and delicious, you will be amazed. Men always seem to like this dish because the jalapenos give it a nice bite. I call it the Man Fish Dish, and never remember the real name. Fish is usually on sale during the Lenten season and it’s a good time to stock up on a few things like Salmon, Cod and Pollock.
Walleye would be my fish of choice, having been raised fishing on the lakes of Minnesota. Well ok, I was sunbathing in the front of the boat while the rest of the family fished in the back of the boat. But I was there with moral support when anyone caught a walleye! And I was there when my Mom would make beer-battered walleye for dinner. Her fish always tasted better than mine; I gave up trying to do beer batter years ago. It might be one of those dishes that just taste better when someone else makes it for you. Know what I mean?
My fish recipe of the day is one my son, Jdawg the fisherman, found on In-Fisherman. We’ve changed it up a bit over the years, but it works with almost any kind of white fish: walleye, haddock, cod, etc. You wouldn’t want a fish with many bones as it would be annoying to dig through the dish for bones.
It’s a fun dish as you can use almost any kind of chips you have lying around. I don’t mean the ones you can dig out of the couch cushions, but you know. The ones you have left in bags stuck in a corner of the cupboard. Jdawg was laughing when he described about 5 different kinds of flavored chips he used when he made it once. I was jealous, we don’t usually have much besides the basic tortilla chips for queso or guacamole lying around. I have to resort to panko or crush up some Italian salad croutons.
Simply start by drying off your fish filets then dipping them in first the egg mixture and then the crumbs you’ve made. Place them in your baking dish so that they are uniformly deep. I overlap the tail sections so they don’t cook first and end up rubbery or dried. My freezer is fresh out of walleye, so I used pollock filets. I also made just a half recipe with the 4 small filets here.
Finely chop the onions and jalapenos and combine with the wet ingredients and spread over the fish. I didn’t chop the onions very finely this time; I was in a lazy mood. It’s all good.
Top with more crumbs and paprika and put the fish bake in the oven. I like to make oven baked potatoes at the same time, starting them about 30 minutes earlier so they are done at the same time as the fish. The fish dish tastes great when placed on the potatoes. Kind of like having baked potatoes with sour cream, with an add-on of fish!
The potatoes and fish are so creamy and tangy and delicious! And with just that nice bite of the peppers too. You could of course add more or less jalapenos, depending on your tastes. But made as is, it’s pleasing to everyone, including kids.
I’ve usually used walleye, pollock or cod for the dish, so I put that on the recipe. It may be suitable for salmon or the stronger fishes as well; I’ve just not tried them. I’ve also experimented with sprinkling lemon juice on the filets before breading them and that tasted great. I even tried lime once and that was even better. I love lime!
So there is some room for customizing, including the variety of chips you use. There is quite a difference between cool ranch doritos and dill pickle potato chips! I usually use panko crumbs with some Italian seasonings tossed in.
This dish is perfect for entertaining; you can make it ahead of time and refrigerate until ready to bake and serve. It also is excellent leftover and reheated in the microwave.
2 lbs fish filets; walleye, cod, pollock
2 eggs; beaten
1 cup finely chopped onion
1-2 jalapeno peppers; seeded, minced
2 cups sour cream
1 cup mayonnaise
2 teaspoon garlic powder
2 cups crumbs (seasoned bread crumbs or crushed chips of any kind)
2 eggs, beaten
1 tablespoon paprika
Preheat oven to 425°.
Slice filets to 2″ thick. Spray baking dish with Pam.
Dip filets in egg mixture, then in crumbs and lay single layer in 8×10 glass pan, overlapping any thin portions.
Mix onions, jalapenos, sour cream, mayonnaise of ingredients and spread over entire pan. Sprinkle with rest of crumbs and paprika.