Crunchy Potato Chip Tilapia Salt N Vinegar
Get ready to elevate your seafood game with this irresistible Crunchy Potato Chip Tilapia Salt N Vinegar recipe! Perfectly flaky tilapia fillets are coated in a zesty crust made from crushed salt and vinegar potato chips, delivering a bold tang and exceptional crunch with every bite. This quick and easy dish comes together in just 25 minutes, featuring a simple dredging process with seasoned flour, eggs, and the potato-chip coating that ensures a golden, crispy finish. Ideal for weeknight dinners or casual entertaining, this recipe is a crowd-pleaser sure to impress. Serve with fresh lemon wedges for a burst of citrusy brightness, and watch it become your new favorite go-to fish dish. Whether you're a seafood enthusiast or just love creative twists on classics, this crispy tilapia recipe is an absolute must-try!
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Recipe Information
Ingredients
- 4 pieces tilapia fillets
- 3 cups salt and vinegar potato chips
- 0.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 0.5 teaspoons black pepper
- 0.25 teaspoons salt
- 0.25 cups vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
Instructions
Preheat a large skillet over medium heat and add the vegetable oil.
Rinse the tilapia fillets under cold water, then pat them dry with paper towels.
In a shallow bowl, place the flour and mix in the black pepper and salt.
In a second shallow bowl, whisk together the eggs and milk until smooth.
Place the salt and vinegar potato chips in a food processor, and pulse them into fine crumbs. Alternatively, place the chips in a zip-top bag and crush them with a rolling pin. Transfer the crumbs to a third shallow bowl.
Dredge each tilapia fillet in the seasoned flour, making sure to coat both sides lightly. Shake off any excess flour.
Dip the floured fillets into the egg mixture, ensuring they are fully coated.
Press the fillets into the crushed potato chips, patting firmly to adhere the crumbs evenly to both sides.
Carefully place the coated fillets in the hot skillet. Cook for 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through (internal temperature should reach 145°F).
Remove the cooked fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the tilapia immediately with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.2 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 213 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3004 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
