Tilapia in a Potato Crust
Elevate your weeknight dinner game with this irresistible Tilapia in a Potato Crust recipe! Succulent, flaky tilapia fillets are encased in a golden, crispy crust made from freshly grated russet potatoes, creating a delightful balance of tender and crunchy textures. Enhanced by a medley of seasonings including garlic powder and paprika, this dish is pan-fried to perfection for a quick yet elegant meal. With just 20 minutes of prep time and minimal ingredients, it’s a perfect option for busy evenings. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a burst of brightness, and pair with a simple side salad or steamed vegetables for a restaurant-worthy plate at home. Whether you're looking for a healthy seafood dinner or something the whole family will love, this potato-crusted tilapia is sure to impress!
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Recipe Information
Ingredients
- 4 pieces tilapia fillets
- 2 large russet potatoes
- 0.5 cups all-purpose flour
- 2 large eggs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 0.25 cups vegetable oil
- 1 whole lemon wedges
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and grate them finely using a box grater or food processor. Transfer the shredded potatoes to a clean kitchen towel and squeeze out as much moisture as possible. Set the grated, dried potatoes aside.
In a shallow dish, combine the flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and paprika.
In another shallow dish, whisk the eggs until smooth and set aside.
Pat the tilapia fillets dry with a paper towel, then season each fillet lightly with the remaining salt and black pepper on both sides.
Dredge each fillet in the seasoned flour mixture, shaking off any excess. Then dip the fillet into the whisked eggs, allowing any excess to drip off.
Press a layer of grated potato onto the top and bottom of each fillet, making sure the potatoes adhere well. Repeat for all fillets and set them aside.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot but not smoking, carefully place the fillets in the skillet.
Cook each tilapia fillet for about 3-4 minutes per side, or until the potato crust turns golden brown and crisp, and the fish is cooked through. Work in batches if necessary to avoid overcrowding the pan.
Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side and garnish with fresh parsley if desired. Pair with a side of steamed vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 10.3 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 243 mg | 19% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5263 mg | 112% | |
*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.
