Extra-Crunchy Potato Chip Fish and Broccoli
Dinner Rolls
Ingredients
- 3 large eggs
- 3 cups crushed kettle-cooked potato chips
- 18 frozen Parmesan-crusted fish fillets
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
Instructions
- Preheat oven to 425°F. Lightly beat eggs in a shallow dish; place crushed potato chips in a second shallow dish.
- Dip frozen fish fillets in egg, letting excess drip off. Dredge in crushed potato chips to coat. Place on a large, lightly greased rimmed baking sheet.
- Toss broccoli with oil, and arrange on a second lightly greased rimmed baking sheet; season lightly with salt and pepper.
- Bake 15 minutes or until fish flakes with a fork and broccoli is tender.
Side Dish Ingredients
- 1 (11-oz) pan frozen Parker House yeast rolls
Side Dish Instructions
- Bake rolls according to package directions.
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