Getting chippy helps with fish dish

By DAVE LIEBERMAN
SCRIPPS HOWARD
It just so happens that good, crisp potato chips make a crust that's out of this world, especially on salmon. They have an unbeatable crunch, and their potato flavor is an awesome match for the fish.
I use kettle-fried chips because I think they're crunchiest and have the most potato flavor (try the Cape Cod brand if you can get them). They do need a little bit of livening up, though, which is why I mix in fresh dill and lime zest.
The side of salmon, which is actually one whole filleted side of the salmon, will cost you about $20, but that can be the only big-ticket item on the menu.
POTATO-CHIP-CRUSTED SALMON
1 side of salmon (about 3 pounds)
Salt
Freshly ground black pepper
1 (5.5-ounce) bag kettle-cooked potato chips
Zest of 1/2 lime
1/3 cup chopped fresh dill
Olive oil
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.
Lay the side of salmon, skin-side down, in the center of the baking sheet. Season it lightly with salt and pepper.
Crush the potato chips, lime zest and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.
Coat the salmon with a thin, even layer of potato-chip crumbs. Pat them on the fish gently so they stay put.
Bake for about 20-25 minutes, or until the chip coating is nicely browned. Use 2 spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter and put a fork and a knife on the table by the platter so that people can serve themselves. You can also serve the salmon right on the baking sheet -- there's no shame in that, either.
Makes about 12 servings.
Recipe courtesy of Hyperion, publisher of "Young & amp; Hungry," Lieberman's new cookbook. Lieberman is host of Food Network's "Good Deal with Dave Lieberman."