Potato Chip Crusted Fish with Larry Gundrum

About Larry:

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Living in Wausau as a child, Larry started fishing with his father around Wisconsin, including Door County and Minocqua. After a break during high school, when he moved with his family to Europe, he was back fishing in northern Illinois and Wisconsin. Collecting gear over the years, he now has 28 fishing poles and 20 tackle trays. Larry says fishing is "about who you are with, being outdoors, finding the fish, and figuring out how to get them to bite." His biggest catch? A 175-pound Marlin in Cabo.

Not one to tell a fish story, Larry tells us that he caught what "some say" is the biggest brown trout ever to come out of Green Lake. A fish that "might" be a state record. We'll never know for sure though. He threw it back "for someone else to catch."

That's just the kind of guy he is.

Potato Chip Crusted Fish

“This recipe is great for any fish with white flesh. I especially like it with Northern or Walleye ”
— Larry Gundrum

You will need:

  • 2 Lbs of fish fillets

  • 3 Eggs, beaten

  • 1/4 Cup Milk

  • 1 Cup Flour

  • 1 Tsp Black Pepper

  • 1 Tsp Salt

  • 1 Tsp Paprika

  • 10-Ounce Bag of Potato Chips

Making the Dish:

  1. Rinse and dry fish fillets with a paper towel.

  2. Combine flour, black pepper, salt and paprika in a one-gallon Ziplock bag.

  3. Crush bag of potato chips and crush into small pieces with a rolling pin or the side of a pint glass and put into a large bowl.

  4. Beat eggs and milk together to make egg wash.

  5. Put a few fish fillets into the ziplock baggie and shake until coated with flour mixture. Remove and shake off excess flour.

  6. Dip floured filet into egg wash, drip off excess egg wash.

  7. Place fish into bowl with crushed potato chips and roll, scoop, fluff or whatever floats your boat until the fillet is coated with crushed potato chips.

  8. Lay fillets on baking sheet.

  9. Coated fillets can either be baked at 450 degrees in oven for 8-10 minutes until flaky, OR deep fried in 375-degree oil for about 5 minutes until flaky.

  10. Serve with lemon wedges, tartar sauce or hot sauce.

Notes: The amount of cooking time will vary depending on the thickness of the filet. If you deep fry, cook in several batches so that the oil temperature does not drop too much (if the oil is not hot enough, the files will absorb some oil).

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