Potato Chip Tilapia Recipes

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.

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 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 LEMON-GARLIC TILAPIA AND POTATOES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray foil with cooking spray.
• Place equal amounts of diced potato and red bell pepper in the middle of each piece of foil and sprinkle with 1/2 of the seafood seasoning. Dot 1 1/2 teaspoons of butter on top of the potatoes.
• Add 1 tilapia fillet to each packet of potatoes. Sprinkle fillet with remaining seafood seasoning. Dot remaining 1 1/2 teaspoons butter on top of the fillets.
• Cut 1/2 of the lemon into thin slices and place 1 to 2 lemon slices on top of each fillet. Seal foil packets and crimp edges tightly.
• Bake in the preheated oven until tilapia flakes easily with a fork, about 25 minutes.
• Open packets carefully and vent steam. Squeeze remaining lemon juice over the tilapia and serve immediately.

EASY CHEESY RANCH-POTATO CHIP FISH FILLETS

Steps:

• Grease a 13 x 9-inch baking pan.
• Rinse the fillets under cold water then pat dry using paper towels.
• Place the ranch dressing in a shallow dish; add in the fish fillets then toss to coat with the dressing (you can use more dressing if desired).
• Cover and refrigerate for 1 hour.
• Set oven to 450 degrees F (oven rack set to lowest position).
• In a shallow bowl mix the crushed potato chips with the shredded cheese.
• Coat the fillets into the potato chip coating.
• Place into prepared baking dish.
• Bake uncovered for about 8-12 minutes or until the fish flakes (cooking time will depend on the size of your fillets).
• Serve with lemon wedges on the side.

TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL

Steps:

• Preheat the oven to 375 degrees F.
• Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
• Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
• Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
• To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.