Tilapia Potato Chips Crunch (Printable Recipe Version)
Tilapia gets that crunchy potato chip layer and zippy lemon garlic aioli for a fun, punchy bite.
# Ingredients You’ll Need:
→ Fish
01 -
4 tilapia fillets (about 680 g total)
02 -
1 teaspoon sea salt
03 -
0.25 teaspoon ground black pepper
04 -
2 eggs, beaten
05 -
120 grams all-purpose flour
06 -
2 teaspoons dried dill
07 -
2 teaspoons garlic powder
08 -
1 bag salt & vinegar potato chips, crushed fine (about 150 grams)
09 -
avocado oil spray
10 -
lemon wedges, for serving
→ Lemon Garlic Aioli
11 -
120 grams mayonnaise
12 -
1 clove garlic, grated
13 -
1 teaspoon dried dill
14 -
2 tablespoons lemon juice (juice from 1 lemon)
# Steps to Make It:
01 -
Dish out the crispy baked tilapia with some zesty aioli and lemon wedges on the side.
02 -
As the fish cooks, grab a bowl and stir together mayo, grated garlic, dried dill, and lemon juice until smooth.
03 -
Spray avocado oil evenly on the breaded fish. Bake in the middle rack at 200°C for around 15 minutes until golden and crunchy.
04 -
Press each fillet into the crushed chips after dipping in egg, then flip them around in flour blend first. Place them on the baking tray, chip side up.
05 -
Dump the crushed chips onto a plate, beat eggs in a shallow bowl, and mix flour, dill, and garlic powder together in another shallow dish.
06 -
Blot the tilapia dry with kitchen paper, then sprinkle sea salt and pepper on both sides.
07 -
Start by cranking your oven to 200°C top and bottom heat. Lay some baking paper over a sheet pan.
# Extra Information:
01 -
Want max crunch? Crush those potato chips super fine. Don’t let the breaded fillets sit—pop them in the oven right away so the topping stays crisp.