Salt & Vinegar Potato Chip Crusted Cod and Tartar Sauce
Published Aug 22, 2025
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If you’re looking for a dinner that’s both fun and flavorful, this Salt & Vinegar Potato Chip Crusted Cod and Tartar Sauce is going to be your new favorite weeknight win. It combines tender, flaky cod with the tangy crunch of Jackson’s Kettle Cooked Sea Salt & Vinegar Potato Chips for a dish that’s as easy to make as it is impressive to serve. It is reminiscent of fish and chips with malt vinegar (which we can’t have because of the gluten).
And with a homemade tartar sauce that comes together in minutes, you’re getting a restaurant-worthy meal without ever leaving your kitchen.
Table of Contents
If you love crispy fish recipes, make sure to try our Crunchy Paleo Fish Sticks, Corn Flake-Crusted Fish, or Beer Battered Fish!
Why You’ll Love This Recipe
- Crispy, tangy perfection – The crushed salt and vinegar chips create a crunchy, flavorful crust you can’t get from breadcrumbs alone.
- Quick and easy – From start to finish, you can have this dish on the table in under 30 minutes.
- Family-friendly – Kids love the crispy coating, and adults appreciate the bold flavor.
- Naturally gluten-free – Using potato chips instead of breading keeps this recipe safe for gluten-free diets (just double-check your chip label).
- Perfect for weeknights or casual entertaining – Easy enough for a Tuesday night, but special enough to share with friends.
What You Will Need
- Fresh cod filets
- Jackson’s Kettle Cooked Sea Salt & Vinegar Potato Chips
- Mayonnaise
- Dill pickles and capers
- Lemon juice
- Coarse-grained mustard
- Salt and black pepper
- Lemon wedges for serving
Tips and Variations
- Swap the fish – Try haddock, tilapia, or halibut if cod isn’t available.
- Go egg-free – Just use vegan mayo for an egg-free dish.
- Change up the chips – Experiment with different flavors of Jackson’s chips for a fun twist—jalapeño for spice lovers or sweet potato for a milder taste.
- Air fryer option – Cook at 400°F for about 8–10 minutes for an even crispier crust without heating up your kitchen.
Frequently Asked Questions
Can I make this ahead of time?
You can prep the tartar sauce a day in advance and keep it refrigerated. For the best texture, bread and bake the fish just before serving.
Can I use frozen fish?
Yes! Just thaw it completely and pat dry before coating with mayonnaise and chips.
What should I serve with this?
This dish pairs perfectly with rosemary roasted potatoes, a fresh green salad, or coleslaw.
If you’re ready for a recipe that’s crispy, tangy, and guaranteed to earn rave reviews, this Salt & Vinegar Potato Chip Crusted Cod and Tartar Sauce is the one to try. It’s proof that a bag of chips can transform an ordinary dinner into something unforgettable.
Salt & Vinegar Potato Chip Crusted Cod and Tartar Sauce
Ingredients
- ¾ cup mayonnaise, divided
- 2 tablespoons finely diced dill pickle
- 1 tablespoon capers, drained and chopped
- 1 tablespoon lemon juice
- 1 teaspoon coarse-grained mustard
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 (5-ounce) bag Jackson’s Kettle Cooked Sea Salt & Vinegar Potato Chips
- 4 (6 ounce) cod filets
- Lemon wedges, for serving
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or a silicon baking mat.
- Prepare the tartar sauce by combining ½ cup mayonnaise with the pickles, capers, lemon juice, mustard, a small pinch salt, and pepper in a small bowl. Cover and refrigerate until serving.
- Coarsely crush the potato chips and place in a shallow bowl or plate.
- Pat the fish dry, brush all over with the remaining mayonnaise, and coat with the crushed potato chips, firmly pressing the chips into the fish. Place on prepared baking sheet and bake for 12 – 15 minutes or until the fish flakes easily.
- Serve with tartar sauce and lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has been updated from a previous version.
Great idea about using salt and vinegar chips! Can’t wait to try it!
Enjoy Angie – we loved it!
I love using crushed potato chips to bread my chicken tenders, but haven’t used them on fish yet. Must. Do. Soon. Son and I would love the salt and vinegar flavor. Hubby not so much. LOL I’m craving fish now! Great post, Carol. I always love reading about your adventures!
xo,
Shirley
Thanks Shirley!!!!
xo,
c
Hi, how do you think it would be with the salt and vinegar potato chips and also corn flakes done in a food processor till almost crumbs like? I am thinking of doing this as one of the fish meals for our Italian seven fish dinner on xmas eve. Thank you
I think it would be great Debra!
xo,Carol