Pacific halibut with salt & vinegar potato chip crust.
So easy and so delicious! I've used beautiful west coast halibut but really this will work with almost any fish. The key is to use thin salt & vinegar potato chips (not the thick cut kettle cooked variety). In Canada we have Old Dutch that work perfectly. Just crush in the bag (fun!) and toss the coated fish in after a flour dredge and egg wash (your typical 3 step batter process). Bake on a greased sheet pan.