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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a shallow dish, combine the flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and paprika.

Step 3

In another shallow dish, whisk the eggs until smooth and set aside.

Step 4

Pat the tilapia fillets dry with a paper towel, then season each fillet lightly with the remaining salt and black pepper on both sides.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.

Step 10

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

Serving size	1364.5 grams (1364.5g)

Amount per serving	% Daily Value*
Calories	1950

Total Fat 73.40g	94%
Saturated Fat 14.70g	74%
Polyunsaturated Fat 33.60g
Cholesterol 600mg	200%
Sodium 3993mg	174%
Total Carbohydrate 189.60g	69%
Dietary Fiber 15.80g	56%
Total Sugars 10.30g
Protein 140.80g	282%

Vitamin D 82IU	410%
Calcium 243mg	19%
Iron 15mg	82%
Potassium 5263mg	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.

Source of Calories

Fat: 33.3%

Protein: 28.4%

Carbs: 38.3%