Crispy Tilapia & Caper Mayo with Roasted Salt & Vinegar Potatoes

Crispy Tilapia & Caper Mayo

with Roasted Salt & Vinegar Potatoes

40 MIN
2 Servings
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From the Test Kitchen

For our take on classic fish and chips, you'll coat tilapia fillets in seasoned bread crumbs, then fry them in a thin layer of oil to get a crisp, flaky crust, and top it all with a savory caper mayo. Sides of roasted potatoes, which get a kick from a dash of vinegar, and green beans bring together this delightful meal.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Crispy Tilapia & Caper Mayo with Roasted Salt & Vinegar Potatoes
Title
  • 2 Tilapia Fillets
  • 1 Pasture-Raised Eggs
  • ¾ lb Potatoes
  • 6 oz Green Beans
  • ¼ cup Rice Flour
  • 1¼ cups Panko Breadcrumbs
  • 1 Tbsp Capers
  • 2 Tbsps Mayonnaise
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the caper mayo
1 Prepare the ingredients & make the caper mayo

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Roughly chop the peppers. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. Taste, then season with salt and pepper if desired.

Roast the potatoes & green beans
2 Roast the potatoes & green beans

Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned green beans to the other side of the sheet pan. Arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Immediately top the potatoes with the vinegar and a big pinch of salt. Carefully stir to coat.

Coat the fish
3 Coat the fish

Meanwhile, on a large plate, combine the flour and spice blend. Place the breadcrumbs on a separate, large plate; season with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

Cook the fish & serve your dish
4 Cook the fish & serve your dish

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated fish. Cook 4 to 5 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and cooked through.* Serve the cooked fish with the finished potatoes and roasted green beans. Garnish the green beans with the chopped peppers. Top the fish with the caper mayo. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Crispy Tilapia & Caper Mayo

Prepare the ingredients & make the caper mayo
1 Prepare the ingredients & make the caper mayo

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Roughly chop the peppers. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers. Taste, then season with salt and pepper if desired.

2 Roast the potatoes & green beans

Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned green beans to the other side of the sheet pan. Arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Immediately top the potatoes with the vinegar and a big pinch of salt. Carefully stir to coat.

Roast the potatoes & green beans
Coat the fish
3 Coat the fish

Meanwhile, on a large plate, combine the flour and spice blend. Place the breadcrumbs on a separate, large plate; season with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate.

4 Cook the fish & serve your dish

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the coated fish. Cook 4 to 5 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and cooked through.* Serve the cooked fish with the finished potatoes and roasted green beans. Garnish the green beans with the chopped peppers. Top the fish with the caper mayo. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish & serve your dish
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