Instant potato flakes get a bad rap — especially when compared to real mashed potatoes. But in addition to being convenient and inexpensive, they're surprisingly versatile. Potato flakes — real potatoes that are boiled, mashed and then dehydrated — work as a breadcrumb substitution, making them ideal for people with a gluten intolerance or for anyone looking to add an unexpected flavor to dishes. Frying tilapia filets coated in potato flakes gives you a delicious, golden crust similar to hash browns.
Things You'll Need
- Paper towels
- Mixing bowl
- Salt, pepper and other seasonings to taste
- Platter or large dish
- Large bowl
- Fork or whisk
- Frying pan
- Cooking oil
Rinse the tilapia filets thoroughly in cold running water and pat them dry with a paper towel.
Put the potato flakes in a large mixing bowl and season them as desired. Salt and pepper are obvious choices, but you can also try onion powder, cayenne, rosemary or even a sprinkle of Parmesan cheese. Spread the seasoned potato flakes out on a flat platter or large dish.
Scramble two to three eggs, depending on the number of filets you have; two eggs should work fine for approximately four large filets. Add a splash per egg of milk, buttermilk, water or a dairy substitute like soy milk to keep the wash from clumping on the fish, and a pinch of salt.
Dredge the tilapia filets through the egg mixture, then lay them on the potato flakes and press lightly, making sure to get an even coating on both sides.
Coat a large heavy-bottomed skillet with oil and heat it over medium-high heat. Pan fry the coated filets until they turn golden brown, about three to four minutes on each side.
Tips & Warnings
- If you don't have a gluten allergy, adding flour to your potato mixture can make for a thicker and more adherent crust.
- Oil can splatter when you set the fish in the pan so guard your eyes and any exposed skin.
- Photo Credit Ciaran Griffin/Stockbyte/Getty Images