Thursday, November 17, 2011

Potato Parmesan & Chive Crusted Tilapia

Apparently I’m in to crusting things lately! Yesterday with the Jalapeno Kettle Chip Crusted Chicken and now today with this…

The truth is, crusting food in some sort of coating is UH.MAZING (Not to mention super fast and easy). Dinner on the table in 30-40 minutes (including prep time)?! Yes. Please.

Yesterday we went with chicken… and today - FISH! The Potato Parmesan and Chive crust is KILLER. It’s pretty much like a cheesy tater-tot crust! Sound amazing? Well, that’s because it is!

Serve these babies with a squeeze of fresh lemon juice and some extra chives and parmesan, and call. it. a. day! Or if you have a quirky palate like that of my husband, you might like ketchup with yours (gross!). Although, he swears by it and claims it’s like eating grown-up fish sticks! haha

Whatever floats your boat.

So I thought it’d be nice to group together my other recipes involving the crusting method! Turns out I have quite the growing recipe collection! Some fish, some chicken, and even one pork… just know that you can always swap out your proteins (Note that chicken takes longer to cook through that fish does- you may want to finish it in the oven!)!

Macadamia & Coconut Crusted Tilapia w/ Mexican Pesto

Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette

Coconut Plantain Crusted Fish

Jicama Lime Crusted Snapper with Garlic Key Lime Dressing

Parmesan Panko Crusted Chicken with Lemon Butter Sauce

Crispy Baked Chicken with Citrus Teriyaki

Crispy Honey Mustard Chicken

Cashew Panko Chicken Tenders with Polynesian Sauce

Ritz Cracker Chicken

Pork Schnitzel with Cider Braised Red Cabbage


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Potato Parmesan & Chive Crusted Tilapia

Yield: 3-4 servings

Prep Time: 15-20 minutes

Cook Time: 8-10 minutes

Total Time: 25-30 minutes

A new way to prepare fish that will impress your guests!


For the Fish:
1 pound tilapia
1 large baking potato, shredded (uncooked)
2-3 tablespoons chopped chives
1/2 cup freshly shaved (or shredded) parmesan
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 tablespoons olive oil
2 tablespoons butter

For Garnish:
lemon, garnish
chive, garnish
parmesan, garnish


Place the shredded potato in a towel and squeeze as much of the liquid out as you can. Place in a rimmed dish and toss together with the parmesan and the chives. In a second dish, combine the flour, salt and pepper. In a third dish, whisk together 2 eggs.

Preheat 1 tablespoon oil and 1 tablespoon butter in a large non-stick skillet over medium high heat. When it's good and hot, dredge the tilapia into the flour mixture (being sure to thoroughly coat it) and shake off excess. Next, dunk into the egg wash. Last, place a thin layer (about 1/4") of the shredded potato into the hot pan, trying to match the size of the fish filet as best as possible. Place dredged and egg washed fish on top of the potato "bed".

Cook for about 4 minutes (should have a nice golden crust), and then lift fish with a spatula. While holding fish with the spatula, add the remaining butter and oil (if needed). Once it's good and hot, add another thin layer of the shredded potato mixture to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new "bed" of shredded potato and allow to finish cooking (about 4-6 minutes depending on fish size).

Once golden on both sides, remove from pan and allow to rest for 2 minutes before serving (allowing the heat to finish the last bit of cooking). Garnish with fresh lemon juice, chives, and parmesan cheese. DELICIOUS.


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15 Responses to “Potato Parmesan & Chive Crusted Tilapia”

  1. 1

    nicole {sweet peony} — November 17, 2011 @ 3:38 pm

    i love tilapia & bet it would taste awesome with that yummy crusting! and i am allllll about fast & easy dinners! thanks tina 🙂

  2. 2

    Jessica — November 17, 2011 @ 4:16 pm

    This looks amazing girl! You are always coming up with so many awesome fish recipes!

    • Kristina replied: — November 19th, 2011 @ 12:44 pm

      thanks love!

  3. 3

    Mike — November 17, 2011 @ 4:44 pm

    if people are weird enough to eat ketchup on their eggs, then they will love ketchup on their potato crusted fish.

    • Kristina replied: — November 17th, 2011 @ 4:51 pm

      gag. haha

  4. 4

    Katie — November 27, 2011 @ 11:44 am

    This sounds amazing! My husband has been spear fishing on a weekly basis and I have more white fish than I know what to do with. I’m definitely trying this recipe ASAP!

    • Kristina replied: — November 28th, 2011 @ 3:19 pm

      ooo - you have to try it… it’s something different to add to your fish recipes (& super tasty) - let me know what you think!

  5. 5

    Sunday Summary: November 27, 2011 | Clare Cooks! — November 27, 2011 @ 10:56 pm

    […] Potato Parmesen & Chive Crusted Tilapia - My Life as a Mrs.  […]

  6. 6

    India Strivingforsuccess Wardell — November 29, 2011 @ 1:12 pm

    Okay I’m making this tonight and I’m confused about the potato. Do I bake the potato, then shred it? or just take the potato raw and shred it?

    • Kristina replied: — November 29th, 2011 @ 2:20 pm

      shred it raw! Seems strange, but it cooks up since you only put a thin layer in the pan 🙂

  7. 7

    Aggie — December 1, 2011 @ 8:17 am

    Omg this looks so so good!! I love fish, the breading is making me hungry!

  8. 8

    Fiona — July 5, 2012 @ 1:03 pm

    I’m new to this- made this recipe tonight and it was a success,makes plain white fish really tasty- thank you

  9. 9

    David — January 26, 2013 @ 9:50 pm

    I really do not know if this web site is meant for me. But, I had to make a comment about your Potato Parmesan Chive encrusted Tilapia. Awesome recipe! Came out like a picture that you would see in a magazine. Flavor was not lacking. Great taste! Added to my list of favorites! Thank you

  10. 10

    Fresh Cuts - Chives » Minnesota Locavore Minnesota Locavore — June 29, 2013 @ 3:11 pm

    […] Chive Crusted Fish - My Life as a Mrs. -  Parmesan and chives baked over that filet of fresh fish you just caught out on the lake. What says summertime more than that? […]

  11. 11

    Brooke — January 27, 2014 @ 10:50 am

    I made this last night for a date night and it did NOT disappoint. We had ordered a potato crusted tilapia at a restaurant a few weeks ago so I decided that this is what i would make the first time I cooked for him. Best decision ever. It was way better than what we had ordered at the restaurant. This one is a keeper. Thanks for sharing!

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