Crunchy Potato Chip Tilapia Salt N Vinegar Recipes

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CRUNCHY POTATO CHIP TILAPIA, SALT N VINEGAR



Crunchy Potato Chip Tilapia, Salt N Vinegar image

Make and share this Crunchy Potato Chip Tilapia, Salt N Vinegar recipe from Food.com.

Provided by fluffernutter

Categories     Tilapia

Time 18m

Yield 4-5 serving(s)

Number Of Ingredients 4

milk (for dredging)
flour (for dredging)
1 (5 ounce) bag salt and vinegar potato chips
4 -5 tilapia fillets

Steps:

  • Pour the milk into a wide, flat dish. Spread the flour in the same kind of dish or waxed paper.
  • Pour the chips into a ziptop bag and seal. Crush them into small pieces (a rolling pin works well for this.
  • Coat the fish with milk, then flour, then potato chips. Arranged in a greased baking dish. Drizzle any leftover milk over the fish to help to coating cook onto the fish.
  • Bake at 400 degrees for 12 to 13 minutes until golden.

Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.7, Cholesterol 62.5, Sodium 65, Protein 25.1

SALT-AND-VINEGAR POTATO CHIPS



Salt-and-Vinegar Potato Chips image

Provided by Bon Appétit Test Kitchen

Categories     Potato     Appetizer     Cocktail Party     Vinegar     Deep-Fry     Party     Mandoline     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 5

5 Yukon Gold potatoes (about 1 3/4 pounds)
Vegetable oil (for frying)
Kosher salt
1 tablespoons (approximately) vinegar powder
Ingredient info: Vinegar powder can be found at specialty foods stores and spicebarn.com.

Steps:

  • Using a mandoline, thinly slice potatoes (just under 1/8" thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry.
  • Meanwhile, pour oil into a large pot to a depth of 1 1/2". Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°F.
  • Working in batches of about 20 slices and returning oil to 320°F after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3-4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4 teaspoon vinegar powder.

SALT AND VINEGAR POTATO CHIPS



Salt and Vinegar Potato Chips image

Avoid stirring or turning the potatoes as they bake on each side. Moving them around will cause them to stick, tearing the crispy surface from the chip.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Potato Recipes

Number Of Ingredients 5

4 medium Yukon Gold, or red potatoes (about 2 1/2 pounds), scrubbed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Malt vinegar, for drizzling

Steps:

  • Heat oven to 425 degrees. Place two baking sheets, preferably nonstick, in the oven, and let heat for about 10 minutes.
  • Slice potatoes into 1/4-inch-thick rounds. Toss potatoes with olive oil, salt, and pepper.
  • Remove the baking sheets from the oven, and arrange potato slices on sheets in a single layer. Bake until potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until they are golden brown all over, about 15 minutes more. Remove from oven, drizzle with vinegar, and serve immediately.

POTATO-CRUSTED TILAPIA



Potato-Crusted Tilapia image

A very simple but tasty recipe, great when having company over.

Provided by bex89

Categories     Seafood     Fish     Tilapia

Time 20m

Yield 4

Number Of Ingredients 10

1 cup precooked shredded potatoes
1 shallot, chopped
1 teaspoon honey mustard
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ teaspoon ground black pepper
4 teaspoons mayonnaise
4 tilapia fillets
1 tablespoon vegetable oil
1 lemon, cut into wedges

Steps:

  • Combine shredded potatoes, shallot, honey mustard, red pepper flakes, garlic salt, and black pepper in a bowl. Spread each portion of fish with 1 teaspoons mayonnaise and top with 1/4 the potato mixture, pressing onto the fish.
  • Heat oil in a large nonstick skillet over medium-high heat. Carefully place fish in the skillet, potato-side down and cook until crispy and browned, 4 to 5 minutes. Turn fish over gently, reduce heat to medium, and continue cooking until fish flakes easily using a fork, 4 to 5 minutes more.
  • Serve fish with lemon wedges.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 14 g, Cholesterol 42.8 mg, Fat 8.9 g, Fiber 2.3 g, Protein 24.4 g, SaturatedFat 1.4 g, Sodium 317.1 mg, Sugar 1.2 g

POTATO CHIP TILAPIA



Potato Chip Tilapia image

A childish way to enjoy a fish dinner. While this resipe employs potato chips as the coating, anything else can be used (nuts, bread crumbs,

Provided by Cachulain

Categories     < 60 Mins

Time 50m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 7

4 tilapia fillets
2 whole eggs
2 cups flour
tap water
4 cups crushed potato chips
4 tablespoons grated parmesan cheese
2 tablespoons garlic powder

Steps:

  • Combine potato chips, parmesan cheese and garlic powder in a bowl.
  • Scramble eggs.
  • Rinse tilapia under tap water for a few seconds.
  • Dust tilapia filets in flour (any flour will do).
  • Egg wash tilapia filets, making sure the egg wash sticks to the entire filet.
  • Heavily dust filets in potato chip mix.
  • Place filets in freezer for 5-10 minutes.
  • Remove filets from freezer to preheated oven of 350 degrees F.
  • Bake for 20 to 25 minutes, or until the coating is golden brown.

Nutrition Facts : Calories 300.9, Fat 4.5, SaturatedFat 1.8, Cholesterol 97.4, Sodium 116.1, Carbohydrate 51.6, Fiber 2.1, Sugar 0.4, Protein 12.3

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