Fish and Chips
A classic Fish and Chips dish brings crispy, golden-breaded tilapia and oven-baked fries together for a satisfying meal. The fish is coated in a flavorful breading and baked with butter for extra crispiness, while the homemade potato fries roast to a perfect golden brown. Serve with tartar sauce or ketchup for dipping, and enjoy a homemade version of this traditional favorite—no deep frying required!
Prep Time
45 min
Total Time
45 min
Servings
4
Ingredients
Pantry
1 cup Flour
¼ cup Breadcrumbs
2 tbs Cornmeal
1 tbs All Purpose Spice Blend
¼ tsp Baking Powder
Fridge and Freezer
2 Eggs
4 Tilapia filets, thawed
¼ cup Butter
4 Russet Potatoes
1 cup Tartar Sauce (optional)
1 cup Catsup (optional)
Directions
Wash hands with soap and water. Preheat the oven to 450. Scrub potatoes well and cut into fries, about ½” thick. Grease 2 large rimmed baking sheets.
Toss fries in a little oil and season with salt and pepper. Spread out on one baking sheet and bake until tender and browned, 20-30 minutes.
Place the other baking sheet in the oven with 3 tbs butter, so it can melt. Cut the fish into smaller pieces, if desired (wash hands before and after handling raw seafood).
Combine the flour, breadcrumbs, cornmeal, spice blend and baking powder in a shallow bowl. In another shallow bowl, beat 2 eggs. Dip the fish filets in the breading, then the eggs (shaking off any drips), then the breading again, pressing to get as much breading to stick as possible.
Lay the fish out on the baking sheet with the butter and bake for 10 minutes. Flip the fish (careful not to scrape off breading), add the remaining 1 tbs butter to the pan, and bake for 10 more minutes or until cooked through.
Serve fish and fries with tartar sauce or catsup for dipping. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Nutrition information does not include condiments, check labels for allergens and nutrition information.
<ul><li>*The FDA recommends cooking fish to an internal temperature of 145 degrees.</li></ul>