Crisp Potato-Coated Tilapia Fillets
Crisp Potato-Coated Tilapia Fillets feature a crunchy shredded-potato crust that contrasts beautifully with the tender, flaky fish. A touch of honey mustard and shallot brings gentle tang and warmth, while red pepper flakes add a subtle kick. Serve for a quick weeknight Dinner with lemon wedges to brighten each bite.
- Prep10 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
In a bowl, mix the shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper. Spread each portion of fish with 1 teaspoons mayonnaise, then press 1/4 of the potato mixture onto each piece.
- 2
Heat oil in a large nonstick skillet over medium-high heat. Gently place the fish in the skillet, potato-side down, and cook until browned and crisp, 4 to 5 minutes. Turn the fish carefully, lower the heat to medium, and cook until the fish flakes easily with a fork, 4 to 5 minutes more.
- 3
Serve the fish with lemon wedges.
- Calories 187.46 kcal Moderate
- Protein 19.62 g Good Source
- Carbs 8.89 g Moderate
- Total Fat 8.68 g Moderate
- Saturated Fat 1.58 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 47.82 mg Moderate
- Sodium 211.72 mg Moderate
- Fiber 1.48 g Low Source
- Sugar 1.29 g Low Source
- Added Sugar 0.04 g Low Source
- Calcium 48.82 mg Low Source
- Iron 1.19 mg Low Source
- Potassium 675.58 mg Moderate
- Vitamin A 1.39 mcg_rae Low Source
- Vitamin C 11.47 mg Moderate
- Vitamin D 5.02 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Fish 🐟
- Mustard
- Garlic 🧄
- Onions 🧅