Enjoy a delicious twist on your favorite fish and chips dish! This quick, healthy recipe uses just one pan to deliver maximum flavor. In under 30 minutes, you could be snacking on ultra-crispy fries and oven-baked 'fried' fish. Forget the deep fryer — thanks to this secret hack, you won't have to compromise flavor for healthiness ever again!
Total Time
40min
0.0
0 Ratings
Author: SideChef Everyday
Servings:
6
Ingredients
•
1.5
lb
Tilapia Fillets
, thawed, halved
•
6
Large
Russet Potatoes
•
2
Farmhouse Eggs® Large Brown Eggs
, lightly beaten
•
1/2
cup
All-Purpose Flour
•
1/2
cup
Buttermilk
•
1
Tbsp
Olive Oil
•
2
Tbsp
Old Bay® Seasoning
•
1
tsp
Salt
•
as needed
Ground Black Pepper
•
1
cup
Panko Breadcrumbs
•
1
Lemon
•
4
Tbsp
Tartar Sauce
•
2
Tbsp
Tomato Sauce
•
to taste
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and coat it with Nonstick Cooking Spray (to taste). Set aside.
2.
In a zip bag, add the Buttermilk (1/2 cup), and Old Bay® Seasoning (2 Tbsp). Mix to combine.
3.
Add the Tilapia Fillets (1.5 lb) to the bag and tightly seal it. Refrigerate for 15 minutes.
4.
In a large mixing bowl, place Russet Potatoes (6) and pat dry. Add Olive Oil (1 Tbsp), Salt (1 tsp), and Ground Black Pepper (as needed). Coat well.
5.
In a sheet pan, place potatoes and bake for 15 minutes, turning once halfway through. Remove from the oven and set aside.
6.
In separate mixing bowls, fill each bowl with All-Purpose Flour (1/2 cup), Farmhouse Eggs® Large Brown Eggs (2), and Panko Breadcrumbs (1 cup). Coat fish with flour, dip into eggs and coat with panko crumbs. Repeat this process for the remaining filets.
7.
On the baked potato sheet pan, place the filets in the center, and bake the potatoes and fish together for another 10-12 minutes or until the fish is golden brown and cooked through.
8.
Serve with Lemon Wedge (1), Tartar Sauce (4 Tbsp), and Tomato Sauce (2 Tbsp).
Author's Notes
Soak potatoes in salted water after cutting.
Nutrition Per Serving
CALORIES
416
FAT
8.4 g
PROTEIN
36.9 g
CARBS
48.0 g
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