Potato Crusted Tilapia
The search for a good, crunchy breading for baked fish continues this week with something I never in a million years would have thought to use as breading: ye humble potato flakes. But I got into a discussion with some other gluten free folks on Twitter the other day and someone mentioned this. I admit, I was SKEPTICAL, but I am nothing if not adventurous. Imagine my complete and utter SHOCK when these came out CRISPIER than CORN FLAKE BREADED FISH! WITHOUT OIL OR FRYING. I’ll have to play with the seasonings (and definitely remember to season them BEFORE I start the breading process, which I didn’t until halfway through this batch), but I definitely think this is a keeper. It’s a great healthy way to prepare fish. I’ll have to try it on chicken sometime too. Serves 2.
- 4 tilapia fillets (or whatever white fish you prefer)
- 1/2 to 1 cup instant potato flakes
- 1/2 cup all purpose flour (for GF folks, just pick your fave gluten free flour mix)
- 1/4 cup egg whites or Egg beaters (if you HAVE an egg, certainly use it…we were out)
- seasoning of choice (I used Emeril’s essence, but you could also use Cajun seasoning, seasoning salt, garlic powder, Greek seasoning…whatever floats your boat)
- Preheat oven to 450 degrees.
- Prep your cookie sheet by laying a wire cooling rack inside and spraying with cooking spray.
- Set up your dredging station by putting the potato flakes in one dish, the flour in another, and the egg in another.
- Season both sides of the fish with your spices of choice.
- Dredge in the flour and shake off the excess.
- Dip in the egg mixture until coated on both sides.
- Dredge in the potato flakes, patting on extra until the whole fillet is coated, then lay on the wire racks.
- Bake for 10-14 minutes or until edges start to brown.