Potato Fried Tilapia
Crispy, golden, and bursting with flavor, Potato Fried Tilapia is an irresistible dish that combines tender, flaky fish with a crunchy potato crust for the ultimate textural contrast. Perfectly seasoned with garlic powder, paprika, and a hint of black pepper, each tilapia fillet is dredged, dipped, and coated in freshly grated russet potatoes before being fried to perfection. This recipe is a quick and satisfying meal, ready in just 35 minutes, making it a fantastic option for busy weeknights or casual family dinners. Serve it hot with zesty lemon wedges and a sprinkle of fresh parsley for a restaurant-quality experience at home. Whether you're a seafood lover or simply looking for a creative spin on fried fish, this Potato Fried Tilapia recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 medium-sized Russet potatoes
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Vegetable oil (for frying)
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional garnish)
Instructions
Rinse the tilapia fillets under cold water and pat them dry with paper towels.
Peel the russet potatoes and grate them using a coarse grater. Place the grated potatoes into a clean kitchen towel and squeeze out as much liquid as possible.
In a shallow bowl, mix the all-purpose flour, garlic powder, paprika, salt, and black pepper.
In a second shallow bowl, whisk the eggs and milk together to create an egg wash.
Spread the grated potatoes on a large plate or shallow dish.
Dredge each tilapia fillet in the seasoned flour, ensuring it is lightly coated on all sides. Shake off any excess flour.
Dip the floured fillet into the egg wash, ensuring it is completely coated.
Press the fillet into the grated potato, pressing down gently to help the potato adhere on both sides.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C).
Carefully place the potato-coated fillets into the hot oil, frying 2 at a time to avoid overcrowding. Fry for 3-4 minutes per side, or until the potatoes are golden brown and crispy, and the fish is cooked through.
Transfer the fried fillets to a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining fillets.
Serve the potato fried tilapia hot with lemon wedges on the side and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.4 g | 331% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.9 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3847 mg | 82% | |
*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.
