Fish Casserole

Straight out of The Times-Picayune, this is old-school Louisiana comfort food with zero pretension. Lay fish fillets in a baking dish, drench them in creamy Italian dressing and melted butter, pile on crushed potato chips, and blanket the whole thing with Velveeta. Fifteen minutes in the oven and dinner is done.

The recipe works with speckled trout, redfish, or red snapper fillets. All three are Gulf Coast staples with mild, flaky flesh that stands up to the rich toppings. The creamy dressing keeps the fish moist and adds a herby, tangy baseline that cuts through the butter and cheese.

Crushed potato chips are the crust here, and they need to be the smooth, flat kind. Ridged chips trap air and burn before they crisp. The chips soak up just enough butter to stay crunchy on top while the Velveeta melts into a gooey blanket underneath.

Chef Tips

• Use flat, plain potato chips. Crush them by hand into rough pieces, not powder. You want crunch, not breadcrumb texture.
• Don’t skimp on the creamy Italian dressing layer. It acts as a moisture barrier between the fish and the toppings, keeping the fillets from drying out in the hot oven.
• Check at 12 minutes. Thin fillets cook faster and the Velveeta can overbrown if left too long.
• Let the casserole rest for 5 minutes before serving. The cheese sets slightly and the portions hold together better on the plate.

Variations

• Swap Velveeta for sharp cheddar slices for a less processed, tangier cheese topping.
• Use ranch dressing instead of Italian for a milder, creamier base.
• Add a squeeze of fresh lemon juice over the fish before the dressing goes on for a brighter, more acidic finish.