Listen, we’re not saying this is fish and chips. But we are saying that there is fish in the recipe as well as what many British natives would call “oven chips.” Do with that what you will.
Ingredients
5-6 Baby creamer potatoes
1 tbsp olive oil
1 Lemon
.5 cup All purpose flour
1 Tilapia fillet
1 tbsp Cayenne, paprika
1 tbsp Yogurt
1 tbsp Mayo
Fresh parsley
1 tbsp Garlic powder
OPTIONAL: dill pickles
Step 1 - bake your potatoes
Hiya. It’s--and we mean this--so nice to see you. Let’s dive into these “chips” shall we? Preheat your oven to 450F.
Take out about 5-6 baby creamers (hahaha, baby creamers!), and quarter each of them into four wedges. Throw them into a medium bowl. Add enough olive oil to coat each piece then season with salt and pepper (be generous), 1 tsp garlic powder, and 1 tsp paprika. Space them out skin side down onto a foil or parchment lined baking sheet and place them into the oven. Bake for about 25 minutes or until they look nice, like you ;)
Step 2 - make your tartar sauce
Let’s crush this tartar sauce. Into a small bowl, add 1 tbsp yogurt, 1 tbsp mayo, 1 tbsp finely chopped dill pickle (about two pickle chips worth), about a tbsp of finely chopped fresh parsley, then add lemon juice and black pepper to taste.
You can use just mayo or just yogurt if you want, but we like the balance, plus it cuts some calories. Sauces like this are all about balance, so make sure you taste taste taste! Too rich? Add more lemon juice or pickle pieces. Missing something? Try more parsley for freshness. Too sour or too thin? Add more yogurt or mayo. We trust you, and so should you.
Step 3 - cook your tilapia
Onto the tilapia. Get out a plate that’s large enough for the fillet and add a thin layer of all purpose flour to the bottom. Season the flour with salt, pepper, garlic powder, paprika, and a bit of cayenne pepper for some heat. Mix it in. The flour should take on a very slightly pink color if it’s seasoned enough. Don’t be afraid of seasoning!
Pat your tilapia fillet(s) dry with some paper towels. We’re looking to get rid of as much excess moisture as possible. Season both sides with salt and pepper, then place it directly onto the flour. Apply some pressure to the fish to make sure the flour sticks to the entire surface, then flip it over and repeat. Leave it on the plate.
Preheat an (ideally) heavy-bottomed pan over medium-high heat with a splash of olive oil. Once your pan and oil are hot, shake off any excess flour from the tilapia and lay away from you into the pan.
Sear on each side for about 3-4 minutes, until a golden brown crust has formed. The fish should be done after that, but see if it flakes with a fork to check.
Step 4 - plate
Once the fish is done, serve with your “chips” and tartar sauce and PLEASE GOD SERVE WITH LEMON. EVERYTHING NEEDS ACID AND THE LEMON IS YOUR TICKET OUTTA HERE. YOUR FISH IS SCREAMING FOR LEMON. Also on a lesser note you can sprinkle finely chopped parsley over everything to add some pretty green, because, admittedly, it’s rather brown. Enjoy :)