Crispy Potato Chip Tilapia Recipes

POTATO CHIP-CRUSTED FISH FILLETS WITH LEMON-GARLIC AIOLI

Steps:

• Gather the ingredients.
• Preheat oven to 450 F. Pat fish fillets dry with a paper towel.
• In a small bowl, combine mayonnaise, lemon juice, garlic, and black pepper thoroughly. Refrigerate for 30 minutes while preparing and baking fish.
• Combine garlic powder, paprika, crushed potato chips, and breadcrumbs in a shallow bowl. Put beaten egg in a separate shallow bowl.
• Dip a fish fillet into beaten egg on both sides, and shake off excess. Dip it in potato chip mixture on both sides and again shake off extra. Place fillet on a prepared baking sheet. Repeat with remaining fillets.
• Bake for 10 to 15 minutes, or until fish flakes easily when tested with a fork. Serve immediately with lemon-garlic aioli on side.

CRISPY BAKED TILAPIA RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Coat a 9 by 13-inch baking dish with cooking spray.
• Toss the leeks, red peppers, garlic, and olive oil together in a bowl.
• Spread it out in an even layer in the baking dish.
• Place the fish fillets on top of the vegetables. Season with salt and pepper.
• Toss the Panko, potato chips, Parmesan cheese, and melted butter together in a bowl.
• Sprinkle the mixture evenly over the fish, pressing down lightly to form a loose crust.
• Bake 15 to 20 minutes, until the fish flakes easily with a fork and the topping is nicely browned.

CRISPY BREADED TILAPIA

Steps:

• Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
• Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
• Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

POTATO CHIP TILAPIA

Steps:

• Combine potato chips, parmesan cheese and garlic powder in a bowl.
• Scramble eggs.
• Rinse tilapia under tap water for a few seconds.
• Dust tilapia filets in flour (any flour will do).
• Egg wash tilapia filets, making sure the egg wash sticks to the entire filet.
• Heavily dust filets in potato chip mix.
• Place filets in freezer for 5-10 minutes.
• Remove filets from freezer to preheated oven of 350 degrees F.
• Bake for 20 to 25 minutes, or until the coating is golden brown.

BAKED TILAPIA WITH TOMATOES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
• Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
• Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

TILAPIA FISH AND CHIPS

Steps:

• Preheat oven to 450 degrees F.
• Slice the potatoes into 1/2-inch thick wedges. Place in large bowl with olive oil, vinegar salt, pepper, and cayenne pepper. Toss to coat. Transfer to a baking sheet and bake for 30 minutes until potatoes are crisp and tender on the inside.
• In a large pot or fryer heat canola oil to 350 degrees F.
• In a large bowl combine baking powder, cayenne, paprika, and 2 cups flour. Season with salt and pepper. Whisk in buttermilk and club soda. Dredge the tilapia in the remaining 1/2 cup flour then dip into batter. Carefully drop into the hot oil. Fry in batches for 5 minutes until golden brown and remove to a plate lined with paper towels.
• Serve with fries and a side of tartar sauce.

CRISPY TILAPIA

Steps:

• Salt and pepper fish.
• Dust fillets with 1/3 cup of flour.
• Mix egg with buttermilk in one bowl.
• Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
• Dip all floured fish into egg then flour mixture.
• Heat oil medium-high in large pan.
• Fry, turning after 2 minutes on each side.
• Salt as soon as you take out of pan.
• Should be done in three batches.

POTATO FRIED TILAPIA

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt and garlic powder; set aside. (I place in fridge for 15 minutes to blend flavors
• Place the flour and potato flakes in 2 other shallow dishes.
• Heat oil in a large heavy skillet over medium-high heat.
• Dredge fillets in flour. Shake off excess
• Dip fish fillets in the egg mixture.
• Dredge the fillets in the potato flakes, completely coating the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 2 to 3 minutes on each side, or until golden brown.

CRUNCHY POTATO CHIP TILAPIA, SALT N VINEGAR

Steps:

• Pour the milk into a wide, flat dish. Spread the flour in the same kind of dish or waxed paper.
• Pour the chips into a ziptop bag and seal. Crush them into small pieces (a rolling pin works well for this.
• Coat the fish with milk, then flour, then potato chips. Arranged in a greased baking dish. Drizzle any leftover milk over the fish to help to coating cook onto the fish.
• Bake at 400 degrees for 12 to 13 minutes until golden.

POTATO-CRUSTED TILAPIA

Steps:

• Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
• Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
• Serve fish with lemon wedges.