Potato Chip Crusted Halibut with Sour Cream Tartar Sauce

Chef Frank Miller
Lay’s Potato Chip Crusted Halibut with Caper Shallot and Parsley Tartar Sauce
This dish celebrates a whimsical play off chips and dip
Lay’s Sour Cream and Onion Crusting Mix:
1 7.75 oz. bag sour cream green onion potato chips
1 cup panko bread crumbs (plain)
¼ cup parmesan cheese (grated)
2 cups all purpose flour (for dredging)
¼ teaspoon garlic salt with herbs
Egg Batter:
2 eggs
1 cup half & half
Sour Cream Tartar Sauce:
1 cup sour cream
¼ cup chopped parsley (chopped fine)
1/3 cup sweet pickle relish
¼ cup shallots (chopped fine)
¼ cup capers (coarsely chopped)
juice from half a lemon
3 shots of Louisiana or tabasco hot sauce
3 shots of Worcestershire sauce
fresh ground pepper
sea salt
Breading the Fish:
In a medium sized mixing bowl combine 1 cup of plain panko bread crumbs, parmesan cheese, a 7.75 oz. bag of Lay’s sour cream & onion potato chips then crush the mixture with your hands until a good mix of bread crumbs, chips and cheese are ready for breading. In a small mixing bowl combine 2 large eggs, 1 cup of light cream (half & half) whisk until well combined. In a separate shallow dish place 2 cups of all-purpose flour for dredging. Coat each piece of fish in flour shaking off all excess leaving a good surface for the egg batter to stick to for a good crust. Dip each piece of halibut into the egg batter then right into the potato chip breading making certain to press the crumb mixture firmly onto each fish filet and set aside until ready to cook.
Make Sour Cream Tartar Sauce:
In a small mixing bowl combine all the tartar sauce ingredients and mix until well combined.
Cooking Fish:
Put enough olive oil in a hot sauté pan to cook each piece of halibut. Cook on each side for 4 - 6 minutes until a nice golden brown crust is achieved, flip and cook the other side for the same 4 - 6 minutes until well crusted. Remove fish filets from the sauté pan and serve with a good amount of tartar sauce.