Best 3 Potato Encrusted Tilapia Recipes

Potato encrusted tilapia is a delicious and healthy dish that is sure to please everyone at your table. The flaky white fish is coated in a crispy potato crust and baked to perfection. This dish is perfect for a weeknight meal or a special occasion. It is also a great way to get your kids to eat more fish. With just a few simple ingredients, you can create a meal that is both delicious and nutritious.

Here are our top 3 tried and tested recipes!

POTATO ENCRUSTED TILAPIA #5FIX

Potato Encrusted Tilapia #5FIX image

5-Ingredient Fix Contest Entry. You can substitute any firm fish. Smoked trout would also be delicious. These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish moist. Fast, easy and impressive.

Provided by tambocos

Categories Potato

Time 18m

Yield 4 Filets, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
1/2 medium leek, trimmed, split, washed, and finely chopped
1 tablespoon oil
2 tablespoons unsalted butter
4 (4 ounce) fish fillets

Steps:

Pat potatoes dry and mix with leeks.
Heat the oil and butter in a large nonstick skillet until hot.
Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
Flip and repeat for the other side. Cook until golden.
I like to serve with lemon and horseradish.

POTATO ENCRUSTED STUFFED TILAPIA

Potato Encrusted Stuffed Tilapia image

I guess I'm going to consider this a Yankee recipe because fish and potatoes are a mainstay along the coast. So glad Susie picked out my favorite ingredients. This has been fun creating recipes. Be sure to use small red potatoes.. russets will not stick.

Provided by CoolMonday

Categories Tilapia

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 lb tilapia fillet (4 6 oz filets)
12 ounces coconut juice (I used juice) or 12 ounces milk (I used juice)
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup celery, diced
1/2 cup onion, diced
1/4 cup carrot, diced
1 teaspoon garlic, chopped
1 (10 ounce) carton frozen chopped spinach, thawed and drained
2 tablespoons white wine (I used Chardonnay)
1 tablespoon fresh lemon juice
1 cup chopped shrimp (can be fresh, frozen, cooked)
1 teaspoon powdered coriander
1 teaspoon basil
2 teaspoons lemon pepper
salt and pepper
1 egg (lightly beaten)
1/2 cup plain breadcrumbs
4 cups mashed red potatoes
6 tablespoons milk
2 tablespoons butter
salt and pepper
paprika

Steps:

Wash tilapia in cold water and pat dry.
Place in a bowl.
Pour coconut juice to cover.
Cover bowl and refrigerate 2 - 4 hours.
STUFFING.
Heat Saute pan.
Add butter and EVOO.
Saute celery, onion, carrot until tender.
Add garlic and saute 1 minute.
Add wine and reduce for 1 minute.
Add lemon juice.
Add shrimp and spinach.
Continue cooking until shrimp is pink and spinach is hot.
Stir in basil, corriander, lemon pepper, salt, pepper.
Remove from heat, put in bowl and allow to cool.
When cool, blend in egg and breadcrumbs.
POTATOES.
Wash, peel, cut in half, boil till fork tender.
Mash thoroughly.
Add milk, butter, salt and pepper to potatoes and whip until smooth.
Add more milk if required to be able to spread potato.
COMBINING.
Spread 1/2 of the stuffing on one filet and cover with another filet.
Place on well oiled baking sheet.
Spread the top with some of the potato mixture.
Turn over and cover the sides and top (like frosting a cake).
Do the same with the other filets.
Sprinkle with paprika.
Bake for 20 - 25 minutes until potato is slightly brown.

POTATO FLAKE ENCRUSTED TILAPIA OVER SWEET POTATO

POTATO FLAKE ENCRUSTED TILAPIA OVER SWEET POTATO image

Categories Fish Potato Fry Quick & Easy

Yield Using two filets, it serves 2

Number Of Ingredients 7

Ingredients

Season tilapia with pepper
cumin
coriander
curry and oregano. Then coat one side of fish with garlic
mashed potato buds (Idahoan work best). In a pan melt one tablespoon of butter and one tablespoon of extra virgin olive oil to keep butter from burning. Turn stove top on high. Place encrusted side of fish down and cook until browned. While this side is cooking sprinkle mashed potato buds on top side to coat both sides of fish. Cook until browned an perfectly flaky depending on thickness of filet- about a couple of minutes on each side. serve over sweet potato mash- boil sweet potatoes until tender. Peel and mash with butter a little whipping cream
nutmeg
allspice and pepper. Serve with steamed broccoli or asparagus.

Steps:

Look at above ingredients.

Tips:

To ensure the tastiest tilapia, start by selecting fresh, firm fillets. Avoid fillets that appear slimy or have an off odor.
Before cooking, pat the tilapia fillets dry with paper towels to remove excess moisture. This will help the coating adhere better and result in a crispier crust.
Use a light hand when coating the tilapia fillets with the potato mixture. A thin, even layer will provide the best results.
Be sure to preheat your oven to the correct temperature before baking the tilapia. This will help ensure that the fillets cook evenly and thoroughly.
Keep a close eye on the tilapia while it bakes. The cooking time will vary depending on the thickness of the fillets, so it's important to check them regularly to prevent overcooking.

Conclusion:

Potato-crusted tilapia is a delicious and easy-to-make dish that is perfect for a weeknight meal. The crispy potato crust adds a flavorful crunch to the tender tilapia fillets, while the lemon-herb butter sauce provides a zesty, refreshing complement. Serve with your favorite sides, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal.