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.
Adorable Carol – love the photos from your road trip. My favorite road trip snack is kettle corn – love it! The recipe sounds great.
Thanks Donna – I love kettle corn too! Have to remember that on my next road trip.
Carol – this sounds great, we are always looking for another good fish recipe. Since cod is expensive here, I might try it with tilapia. When you were in New Orleans, did you eat anywhere else besides Commander’s Palace? We are going again this spring.
Hi Linda, yep talapia would be great, as would any white fish for that matter.
The first night we arrived late and were staying just outside of NO about 10 mins. from the French Quarter. We went to a place called The Juju Bag. The neighborhood looked sketchy at night and I wasn’t sure about the food so I sent my hubby in to check it our first. He came back and said, yes they could accomadate me. It turned out to be one of those surprising, magical evenings! The food was delish – their menu is limited but just coincidentally, the cracker they serve are Crunchmasters – gluten free! There were a few items that were just naturally gluten free and they were so nice and accomadating. They make a chicken soup with no gluten that is to die for. You can look them up on Urban Spoon. Be warned, it is in a house – apparently that is ok to do in NO. So worth it!
We also ate at Stellas in the French Quarter, nice atmosphere, accomodating and great food.
If you are not familiar with Urban Spoon, check it out. You can even sort by gluten free friendly restaraunts in the area you want to visit. If you have an iphone, they have an app.
Have a great trip! I love NO and the last time I was there was as a volunteer the day after Katrina. It is so nice to see the city coming back to life!
We also
You are the Instragram queen! What a nice recipe to come home to :)
Thanks Cara, yep I love instagram! My new addiction.
What a great idea, pre seasoned too! Looks like a lovely trip :)
Thank you, it was!
I LOVE that you used chips for this recipe. I bet it totally knocked your hubby off his chair! What a crunchy and yummy treat. I used to be addicted to peanut m&ms. Mmmm. My fave road trip snack would have to be gluten-free chocolate chip cookies! Your gkids are so darn photogenic. I love them!
Thank you Maggie and I could not agree with mor about those g-kids! :)
Wow, this looks good. And I love your trip photos and how you’ve laid them out. Cute! :) Okay so I feel stupid, but I didn’t know that those kettle salt and vinegar chips were gluten-free. I guess because the typical vinegar used for “fish and chips” is malt vinegar, I just assumed they were off-limits. Guess not all are – I’m googling right now. You don’t know how happy this makes me. :)
Well yes, malt vinegar has gluten but they do make Kettle Cooked gluten free potato chips – nice tang of vinegar but not malt vinegar. And thanks Alta!
Love cod! Love road trips … well not for a while at least 800 miles to Missouri was enough to last me a while. Love the pics.
Thanks Lexie!
This recipe looks so good that I will have to try it this week. Favorite road trip snack is peanut M&M’s, but I will have to try them with chips in the same bite. I have had chocolate covered potato chips so I guess it would be close. I love all your pictures!! It is always special to be with your family at the Holidays!
Thanks Debbie and yeah, you gotta try them in the same bite with the chips!
Who is that little impatient diner on the left in those photos? She looks so much like you Carol!!
That recipe sounds so good right now. Definitely making potato chip fish very, very soon.
Thanks Alisa, that’s my g-daughter Miss Milla. ANd yes, there is a pretty strong resemblence between me, my son and her. ENjoy the fish – it is quite yummy!
What a wonderful road trip! I love the peek you gave us into your travels! And those g-kids of yours are so stinking beautiful.
The salt and vinegar chips as the breading is a brilliant idea!! I want to make this now!
Well I pretty much have to agree with you on the kids! And thank you so much.
xo,
c