Chris Smisek’s Crispy Almond Baked Fish

You might know Chris Smisek by his nickname; Capt. Camo. Chris is a lifelong angler, longtime conservationist, and supporter of CCA TX. Here’s a hearty TSFMag “Thank You” for sharing this excellent recipe.

-Fresh fillets: speckled trout, red snapper, redfish, black drum, flounder – Skin on, scales removed
-Crushed potato chips – any brand will do, but not flavored
-Low-salt seasoning – potato chips have plenty salt
-Shredded cheese – I like Havarti
-Almond slices

Fish fillets – (red snapper-speckled trout-redfish-drum-flounder-etc.) – Skin-on, scales removed.
Place fillets on baking sheet coated lightly with olive oil cooking spray, skin side down, cover with crushed potato chips; any brand of chips will do.
Place your favorite cheese on top of chips. I like shredded Havarti.
Sprinkle with low-salt seasoning – potato chips have plenty salt.
Cover liberally with almond slices.
Place in oven preheated to 350°F and bake 10-12 minutes or until fillets are flaky.
Switch oven to broil and continue cooking until almond slices begin to brown.

ENJOY!