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Crispy Tilapia & Caper Mayo
with Salt & Vinegar Potatoes
35 MIN
2 Servings
From the Test Kitchen
Our spin on classic fish and chips features flaky tilapia coated with savory seasonings and delicate potato flakes—cooked to crispy perfection, then topped with an irresistible caper mayo. We’re serving it alongside roasted potatoes tossed with salt and apple cider vinegar for extra punchy flavor.
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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2 Tilapia Fillets
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1 Pasture-Raised Egg
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¾ lb Potatoes
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6 oz Green Beans
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2 cloves Garlic
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1 cup Potato Flakes
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2 Tbsps Mayonnaise
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½ oz Pickled Peppadew Peppers
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1 Tbsp Capers
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2 Tbsps Apple Cider Vinegar
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
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. Peel and roughly chop 2 cloves of garlic. 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 & finish the potatoes
Place the potato wedges on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Immediately top with the vinegar and a big pinch of salt. Carefully stir to coat.
3
Coat the fish
Meanwhile, place the spice blend and potato flakes on two separate large plates. 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 spice blend (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.
4
Cook the green beans
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
5
Cook the fish & serve your dish
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish (tapping off any excess coating before adding). Cook 4 to 5 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked fish with the finished potatoes and cooked green beans. Top the fish with the caper mayo. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
1
Prepare the ingredients
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. Peel and roughly chop 2 cloves of garlic. 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 & finish the potatoes
Place the potato wedges on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Immediately top with the vinegar and a big pinch of salt. Carefully stir to coat.
3
Coat the fish
Meanwhile, place the spice blend and potato flakes on two separate large plates. 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 spice blend (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the potato flakes (pressing to adhere). Transfer to a separate plate.
4
Cook the green beans
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and chopped peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
5
Cook the fish & serve your dish
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fish (tapping off any excess coating before adding). Cook 4 to 5 minutes, or until browned. Flip and cook 3 to 4 minutes, or until browned and cooked through.* Turn off the heat. Serve the cooked fish with the finished potatoes and cooked green beans. 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