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This crispy tilapia with a potato chip crunch and a zesty lemon garlic aioli just screams easy comfort. The crunchy outside goes perfectly with that soft fish inside and the fresh aioli instantly takes it up a notch. It’s awesome for relaxed nights in or when you wanna wow your friends.
I tried making this for the first time at a family night and loved how fun it was to use crushed chips for breading. Now it’s on our weekly dinner list for sure.
Ingredients around Germany
- Lemon wedges: Add a bright pop of acidity at the end Go for unwaxed, organic lemons if you can
- Avocado oil spray: Makes the crust crispier and keeps baking healthier This kind of oil stands up to high heat without much flavor
- Salt and vinegar chips: Bring a crunchy texture and tanginess Smash them as fine or chunky as you like
- Dried dill: Brings a burst of herby flavor You’ll want it to look bright green and smell fragrant
- Garlic powder: A simple way to get big taste Check the powder is smooth and evenly ground
- Wheat flour (type 405): Helps the breading hold on and get extra crispy
- Eggs: Helps everything stick together Try to use the freshest, organic ones you can
- Salt and pepper: Bumps up the flavor in every bite
- Tilapia fillets: Fresh fish tastes soft and delicate Best if you get it straight from the fishmonger
For the zippy lemon garlic aioli
- Lemon juice: Makes everything taste fresh and bright Try to use juice from an organic lemon
- Dried dill: Ties the taste of the fish and aioli together The combo with lemon really makes it shine
- Fresh garlic: Packs in flavor Grate or crush it right before mixing for the most punch
- Mayonnaise: Creamy dip base Mayo with no extras usually tastes better
Step by step guide for Germany
- Time to serve:
- Arrange your tilapia on a platter, throw in lemon wedges, and put the aioli in a bowl for dipping That’s it, dig in
- Whip up the aioli:
- In a med-sized bowl, stir together your mayo, freshly grated garlic, dill, and lemon juice Mix it up well so it’s smooth Taste and add more seasoning if you like
- Pop in to bake:
- Stick the breaded fish in your hot oven Let them cook for about 15 minutes From minute 13, keep watch You’re looking for those chips to turn golden and the fish to be tender
- Crisp it up:
- Give the fillets a quick spray of avocado oil on top That’s what makes the crust so crunchy without loads of oil
- Cover with chips:
- Dredge each piece in flour first, then coat in egg, then pack on the crushed chips on every side Place the breaded fish on the baking sheet
- Prep the breading station:
- In one shallow bowl, blend flour, garlic powder and dill In another, beat the eggs till frothy Put the smashed chips on a plate Set up everything in the order: flour, eggs, chips
- Get the fish ready:
- Pat the fillets dry really well Now season each side with salt and pepper That way your fish stays juicy and tasty
- Heat the oven:
- Set your oven to 200°C and line a baking sheet with parchment paper so nothing sticks
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Stuff you gotta know
Packed with protein and those good omega 3s The chips add an unbeatable crunch You can go gluten free—just use GF flour and chips That lemony tang really brings out the fish and tastes like summer I love how the dill works both in the crust and in the dip My sister still talks about the first time she tasted this crispy fish She said she’d only ever had store-bought breaded fish before and this was next level
Keeping leftovers
Baked tilapia stays fresh in the fridge for about two days if covered Heat it up in the oven to make it crispy again the next day The aioli will be fine in a sealed container for at least three days
Ingredient options in Germany
If you can’t get tilapia, swap in cod, pollock or pangasius They’ll all work great Even pike perch gets a cool new twist with this crust Not into dill? Just use flat leaf parsley instead
Serving ideas
This goes great with a crusty bun or a simple potato salad My fave combo: fresh baby spinach or a quick cucumber salad with a yogurt dressing If kids are eating, I sometimes cut the fillets into nugget shapes for easy grabbing
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How it started and tradition
Potato chip crusts got big in American home kitchens It’s kind of new here—chips are usually just for snacking in Germany But when you use them as a crust, they’re perfect for parties Even folks who don’t love fish get won over Homemade aioli gives a Spanish touch to the whole thing
Common Recipe Questions
- → How do you make sure the chip crust sticks to tilapia?
Dip each piece into flour first, then coat with beaten egg, and finally press on the chip bits. This keeps the chips right where you want 'em.
- → What's the best kind of chip for coating the fish?
Salt and vinegar potato chips bring out awesome flavor, but you can totally try any thin, crunchy chip you like.
- → How long does it take to bake the fish in the oven?
About 15 minutes at 200 Celsius does the trick. You'll know it's done when the top is nice and crispy.
- → What sides work well with this?
Try it with a fresh salad or some roasted veggies. Lemon wedges are also awesome for extra zip.
- → How do you put together the lemon garlic aioli?
Just stir garlic, lemon juice, and some dill into mayo. Mix till it's creamy and smooth.