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.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Crispy Tilapia & Caper Mayo with Salt & Vinegar Potatoes
Title
  • 2 Tilapia Fillets
  • 1 Pasture-Raised Egg
  • ¾ lb Potatoes
  • 1 clove 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)
  • ½ lb Brussels Sprouts
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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
2 Roast 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.

Roast the brussels sprouts
3 Roast the brussels sprouts

Meanwhile, place the halved brussels sprouts on a separate sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Coat the fish
4 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.

Cook the fish
5 Cook the fish

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 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. 

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

Finish & serve your dish
6 Finish & serve your dish

Transfer the roasted brussels sprouts to a bowl. Add the chopped peppers and as much of the garlic paste as you'd like; stir to coat. Taste, then season with salt and pepper if desired. Evenly top the roasted potatoes with the vinegar and a big pinch of salt. Stir to coat. Serve the cooked fish with the salt and vinegar potatoes and finished brussels sprouts. Top the fish with the caper mayo. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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

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.

Roast the potatoes
Roast the brussels sprouts
3 Roast the brussels sprouts

Meanwhile, place the halved brussels sprouts on a separate sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 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.

Coat the fish
Cook the fish
5 Cook the fish

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 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. 

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

6 Finish & serve your dish

Transfer the roasted brussels sprouts to a bowl. Add the chopped peppers and as much of the garlic paste as you'd like; stir to coat. Taste, then season with salt and pepper if desired. Evenly top the roasted potatoes with the vinegar and a big pinch of salt. Stir to coat. Serve the cooked fish with the salt and vinegar potatoes and finished brussels sprouts. Top the fish with the caper mayo. Enjoy!

Finish & serve your dish
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