Crispy Tilapia & Caper Mayo with Salt & Vinegar Potatoes

Crispy Tilapia & Caper Mayo

with Salt & Vinegar Potatoes

35 MIN
2 Servings
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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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
fresh
ingredients
Crispy Tilapia & Caper Mayo with Salt & Vinegar Potatoes
Title
  • 2 Tilapia Fillets
  • 1 Pasture-Raised Egg
  • ¾ lb Potatoes
  • 6 oz Green Beans
  • 2 cloves Garlic
  • 1 cup Potato Flakes
  • 2 Tbsps Mayonnaise
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Capers
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Crispy Tilapia & Caper Mayo

Prepare the ingredients
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 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.

Roast & finish the potatoes
Coat the fish
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 a drizzle 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.

Cook the green beans
Cook the fish & serve your dish
5 Cook the fish & serve your dish

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of potato flakes sizzles immediately when added, 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. 

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