::taps microphone::

Anyone out there?

Ok, good.  A few of you.  You’re my favorites anyways. (Shh, don’t tell the others.)

I hope you all had lovely New Years celebrations and if you remember everything, well then you’re one step ahead of me!  Kidding… maybe. Once again I am a bad blogger and don’t have any fun pictures to share yet (I’ve broken 2 cameras at parties and try and only use my phone now…) but hopefully I’ll get some up on Facebook sometime this week.  It’s probably for the best, anyways…

So before all the holiday festivities began, I got to celebrate one of my favorite holidays of all:  Biffmas.  To explain- Biffmas is Christmas for *Biffs.   Simple, really.

Biffs in their natural habitat.

So to celebrate, Mary and I decided to make one of our favorite things for dinner: fish.  Since well…our husbands both hate it and we love it.

My favorite form of therapy

Another fun biff fact is that Mary and I both love salt and vinegar chips.  Like, don’t leave a bag around us, we will straight murder it.  So I called my mom, got a quick recipe idea from her, picked up a bag of S&V chips at the grocery store and ran home to start prepping, aka smashing things.

The prep for these only took a few minutes, so we sent them into Ovenland and promptly got to opening our Biffmas gifts.  Nobody knows you like your biff, so as you can imagine, some pretty sweet gifts were exchanged.  For example:

Why yes, that is an ornament with Macky’s little face on it. And in case you’re wondering: Lime Carmex?  Amazing.

I also got a few other things but clearly these two were my faves.

Speaking of amazing, we loved this fish.  The salt and vinegar chips were really crispy after we oven-fried them and they also added great flavor.  Plus since you only use about a cup of chips to coat two large fillets, it’s still a pretty light dish.  Of course meaning you can drink more wine, duh.

But that’s just how we roll on Biffmas.

Oven Fried Salt and Vinegar Chip Fish Fillets
(Adapted from How Sweet It Is)
You’ll Need:
2 large fish fillets (I used Haddock because it was on sale, but tilapia or cod would work too)
1 cup Salt & Vinegar chips (I used Lay’s)
1 egg white
Salt & pepper
Cooking spray

Directions:  Line a baking sheet with foil or parchment paper, and lay a baking rack over top, spraying rack with cooking spray.  Preheat oven to 400.  Place egg white in a shallow bowl and chips in a large Ziploc bag.  Smash potato chips until broken into very small pieces.  Pat fillets with a paper towel and sprinkle generously with salt and pepper.  Coat fillets in egg white, then in potato chips until completely covered.  Gently lay coated fish fillets on top of the baking rack, and place in the oven for 15-20 minutes, or until fully cooked.
Serve with steamed broccoli, tossed with a wedge of Laughing Cow Cheese and a side of risotto.

Printer-Friendly Recipe

The real bonus here was the bag of chips leftover, that somehow managed to last more than 24 hours.

It was a Biffmas Miracle.

(And as a side note, I fully believe this would also be a delicious coating for chicken tenders, should you not be of the fish-loving persuasion.)

*For those of you unfamiliar with the term “biff”, it’s a nickname my best friend and I gave each other for two reasons:  The first being we wanted to have someone in our group called “Biff”, and the second is no one would let us call them that, so we took BFF and made it “Biff”, so there you have it.  Ok 3 reasons, we also love Back to the Future.

What did you all do for New Years?