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In search of a supremely crunchy and flavorful coating for our salmon fillets, we bypassed the fresh bread crumbs, which didn’t provide ample crunch, and panko bread crumbs, which were light on flavor.
What did we go for? That’s right, potato chips. These snacking staples are no longer to be eaten just out of the bag. It’s time to put crushed bits of super-crunchy, kettle-cooked potato chips on your fish. They make the perfect rich and crunchy topping—and for even more flavor, we swapped out plain chips for the salt-and-vinegar variety.
A bit of Dijon mustard helped the crumbs adhere and delivered more tang, and another two-for-one ingredient—mesclun greens mixed with herbs—gave us a simple, refreshing side salad when tossed in a lemon vinaigrette.