Crush the chips into breadcrumbs using a food processor and place in a bowl. Place the beaten eggs in a bowl and then the flour in another bowl. Coat each fillet of turbot in the flour, then in the eggs, letting the excess drip off, then coat in the potato chip crumbs. Place on a baking sheet lined with parchment paper and bake for 15 minutes.
Meanwhile, combine all the ingredients “for the salad” and adjust the seasoning if necessary. Place the salad on a plate and garnish with the crispy turbot.
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