Potato Parmesan & Chive Crusted Tilapia

Potato Parmesan & Chive Crusted Tilapia might be a good recipe to expand your main course collection. This recipe serves 4 and costs $3.43 per serving. One serving contains 552 calories, 45g of protein, and 28g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. 631 person found this recipe to be flavorful and satisfying. It is brought to you by My Life as a Mrs. Head to the store and pick up flour, butter, parmesan, and a few other things to make it today. It is a good option if you're following a pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Parmesan Crusted Tilapia, Parmesan Crusted Tilapia, and Parmesan Crusted Tilapia.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the shredded potato in a towel and squeeze as much of the liquid out as you can. Place in a rimmed dish and toss together with the parmesan and the chives. In a second dish, combine the flour, salt and pepper. In a third dish, whisk together 2 eggs. Preheat 1 tablespoon oil and 1 tablespoon butter in a large non-stick skillet over medium high heat. When it's good and hot, dredge the tilapia into the flour mixture (being sure to thoroughly coat it) and shake off excess. Next, dunk into the egg wash. Last, place a thin layer (about 1/4") of the shredded potato into the hot pan, trying to match the size of the fish filet as best as possible. Place dredged and egg washed fish on top of the potato "bed".Cook for about 4 minutes (should have a nice golden crust), and then lift fish with a spatula. While holding fish with the spatula, add the remaining butter and oil (if needed). Once it's good and hot, add another thin layer of the shredded potato mixture to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new "bed" of shredded potato and allow to finish cooking (about 4-6 minutes depending on fish size). Once golden on both sides, remove from pan and allow to rest for 2 minutes before serving (allowing the heat to finish the last bit of cooking). Garnish with fresh lemon juice, chives, and parmesan cheese. DELICIOUS.

 

Step by step:

1. Place the shredded potato in a towel and squeeze as much of the liquid out as you can.

2. Place in a rimmed dish and toss together with the parmesan and the chives. In a second dish, combine the flour, salt and pepper. In a third dish, whisk together 2 eggs. Preheat 1 tablespoon oil and 1 tablespoon butter in a large non-stick skillet over medium high heat. When it's good and hot, dredge the tilapia into the flour mixture (being sure to thoroughly coat it) and shake off excess. Next, dunk into the egg wash. Last, place a thin layer (about 1/4") of the shredded potato into the hot pan, trying to match the size of the fish filet as best as possible.

3. Place dredged and egg washed fish on top of the potato "bed".Cook for about 4 minutes (should have a nice golden crust), and then lift fish with a spatula. While holding fish with the spatula, add the remaining butter and oil (if needed). Once it's good and hot, add another thin layer of the shredded potato mixture to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new "bed" of shredded potato and allow to finish cooking (about 4-6 minutes depending on fish size). Once golden on both sides, remove from pan and allow to rest for 2 minutes before serving (allowing the heat to finish the last bit of cooking).

4. Garnish with fresh lemon juice, chives, and parmesan cheese. DELICIOUS.

Nutrition Information:

covered percent of daily need