Potato chip crusted pickerel with Calabrese wrapped asparagus

Chef Randy Feltis uses leftover potato chips as a crispy coating for pickerel. Serve with Calabrese wrapped asparagus for a perfect meal!

10 min
25 min



  • Wrap asparagus with calabrese. Place on baking sheet and season with olive oil, salt and pepper. Roast at 400 degrees for 5-7 minutes.
  • Place the smashed chips on a plate and in a bowl, beat egg and milk together to make an egg wash.
  • Season fillets and dust with flour. Place in egg wash and then press the fillets in crushed chips.
  • Heat frying pan to medium and add a splash of olive oil, nub of butter and then the fish. Cook to golden brown on both sides and serve with roasted asparagus.