Potato Encrusted Tilapia 5fix Recipes

SIMPLY POTATOES SHREDDED HASH BROWN CRUSTED TILAPIA #5FIX

Steps:

• Place Simply Potatoes Shredded Hash Browns on large cutting board.
• Press with paper towels to remove as much liquid as possible. Using a large knife, chop shredded hash browns into small dice. Press again with paper towels.
• Place eggs in shallow dish and whisk until completely blended.
• Place flour on a shallow plate.
• Run Tilapia through eggs, press flour into both sides and shake off excess, and then press firmly into finely diced Hash Browns. Place on wax paper or parchment paper and let sit for 15 - 20 minutes.
• Place canola oil in a large skillet over high heat and bring to frying temperature (very hot without smoking). To test, drop a few of the Hash Browns into the oil and if the oil bubbles all around them, it's hot enough. Carefully place 2-3 filets into the hot oil. Cook on one side until golden brown, then flip and bring the other side to golden brown, about 6- 8 minutes total.
• Remove from oil and drain on paper towels. Repeat with the remainder filets. Serve immediately.

POTATO ENCRUSTED TILAPIA #5FIX

Steps:

• Pat potatoes dry and mix with leeks.
• Heat the oil and butter in a large nonstick skillet until hot.
• Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
• Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
• Flip and repeat for the other side. Cook until golden.
• I like to serve with lemon and horseradish.

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.

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.

SIMPLY POTATOES POTATO SOUP #5FIX

Steps:

• Put all ingredients except milk and butter in crock pot. Cover & cook on simmer for 1 hr on stove. Stir in last 2 ingredients the last 30 minutes before serving. Add salt & pepper to taste. Garnish with shredded cheese, sour cream & bacon.

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.

TILAPIA IN A POTATO CRUST

Steps:

• Season the tilapia filets with salt and pepper and sprinkle with lemon juice.
• Place the grated potatoes into a cheese cloth or clean tea towel, fold all corners together and twist the top to squeeze out as much of the moisture as possible.
• Season the grated potatoes with salt, pepper and nutmeg.
• Add the egg yolks.
• Coat the fish filets with flour, making sure that any excess flour is shaken of.
• Cover both sides of the filets with the poato mix, pressing it on lightly.
• In a large non stick skillet heat some oil.
• Fry the fish filet on one side until the potato crust is golden brown, then turn over and fry the other side until evely golden.
• You might have to use two skillets or do this in batches, don't overload the skillet.
• Serve with a fresh salad on the side for a wonderful meal.

POTATO CRUSTED CATFISH #5FIX

Steps:

• Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
• Heat oil in a skillet over medium high heat.
• Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
• Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
• Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.

POTATO ENCRUSTED STUFFED TILAPIA

Steps:

• Wash tilapia in cold water and pat dry.
• Place in a bowl.
• Pour coconut juice to cover.
• Cover bowl and refrigerate 2 - 4 hours.
• STUFFING.
• Heat Saute pan.
• Add butter and EVOO.
• Saute celery, onion, carrot until tender.
• Add garlic and saute 1 minute.
• Add wine and reduce for 1 minute.
• Add lemon juice.
• Add shrimp and spinach.
• Continue cooking until shrimp is pink and spinach is hot.
• Stir in basil, corriander, lemon pepper, salt, pepper.
• Remove from heat, put in bowl and allow to cool.
• When cool, blend in egg and breadcrumbs.
• POTATOES.
• Wash, peel, cut in half, boil till fork tender.
• Mash thoroughly.
• Add milk, butter, salt and pepper to potatoes and whip until smooth.
• Add more milk if required to be able to spread potato.
• COMBINING.
• Spread 1/2 of the stuffing on one filet and cover with another filet.
• Place on well oiled baking sheet.
• Spread the top with some of the potato mixture.
• Turn over and cover the sides and top (like frosting a cake).
• Do the same with the other filets.
• Sprinkle with paprika.
• Bake for 20 - 25 minutes until potato is slightly brown.