Potato Encrusted Tilapia 5fix
Crispy, golden, and utterly satisfying, Potato Encrusted Tilapia 5fix is a quick and flavorful way to elevate your weeknight dinners. This recipe features tender, flaky tilapia fillets coated in a crunchy potato crust for a delightful texture contrast. With just a handful of pantry staples—russet potato, eggs, flour, and seasonings—you can create a gourmet experience in only 30 minutes. The grated potato adds a unique twist to traditional fish coatings, delivering a rustic charm and irresistible crispiness. Perfectly pan-fried to golden perfection, this dish pairs beautifully with fresh salads, steamed veggies, or fluffy rice for a complete meal. Ideal for busy nights, this recipe is simple, delicious, and sure to impress your family or guests with its restaurant-quality presentation and taste.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 large Russet potato
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 4 tablespoons Vegetable oil
Instructions
Peel the russet potato and grate it using the large holes of a box grater. Place the shredded potato onto a clean kitchen towel and squeeze out any excess moisture.
Season the tilapia fillets with salt and black pepper on both sides.
Set up a breading station with three shallow dishes. Place the flour in the first dish, lightly beaten eggs in the second dish, and the shredded potato in the third dish.
Dredge each tilapia fillet first in the flour, ensuring it is lightly coated, then dip it into the beaten eggs, and finally press it into the shredded potato to coat evenly on both sides.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the potato-encrusted tilapia fillets into the skillet. Cook for 3-4 minutes on each side or until the potato crust is golden brown and the fish is cooked through.
Remove the fillets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve immediately with your favorite sides, such as a fresh green salad, steamed vegetables, or rice.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2769 mg | 120% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 2.8 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3417 mg | 73% | |
*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.
