One afternoon, after trolling the fish stands at the Pike Place Market, I brought home my daily catch of Petrale Sole and had to figure out what to do with a fish that, frankly, I rarely cook.

So with a small bag of good-quality, sea-salt-studded potato chips I’d snagged in a generous goody bag, I let my imagination run loose and created the following loosely constructed “recipe.”

Tarragon-Tinged Sole Fillets

Mix one-half cup each crushed good-quality potato chips with one-half cup of panko (Japanese) bread crumbs. Add about two tablespoons of freshly chopped tarragon, a dash of cayenne, and salt to taste (you might not need any at all, depending on the salt level in the chips). 

Now, with a fork or a whisk, stir together one large egg and two or three tablespoons of milk. 

Rinse and thoroughly pat dry about one-and-one-half pounds of petrale sole fillets, then dredge them through the egg wash and pat in the crumbs. 

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil and place about one tablespoon of unsalted butter on the foil. Place the baking sheet in the oven and allow the butter to melt and turn light brown.

Arrange the fish fillets without crowding over the baking sheet and cook seven to 10 minutes, or until the fish just flakes and the crust is crispy. 

Divide among four or six dinner plates (depending on appetites!) and serve immediately.