Simple ingredients, simple prep, and one of those meals that tastes way better than it should.
For the fish
- 4 tilapia fillets
- Salt and pepper
- ½ cup flour
- 1 egg, beaten
- 1 cup seasoned breadcrumbs
- Optional: 1 tbsp sesame seeds
- Oil for frying
Pat the fish VERY dry and season both sides with salt and pepper.
Coat each fillet in flour, then egg, then breadcrumbs.
Heat about ½ inch of oil in a skillet and fry until golden and crispy on both sides.
Transfer to a wire rack and let any excess oil drip off.
For the potatoes
- Small potatoes, boiled until fork tender
- Olive oil
- Salt and pepper
- Tiny pinch of paprika
- Tiny pinch of cumin
- Fresh chives, finely chopped
Boil the potatoes until soft. Place on a baking sheet and gently press each one just enough to crack it open.
Drizzle generously with olive oil and season with salt, pepper, paprika, and cumin.
Air fry until golden and extra crispy.
Finish with fresh chives.
For the herb yogurt sauce
- ¾ cup Greek yogurt
- Juice of ½ lemon
- 1 garlic clove, grated
- Salt and pepper
- Fresh dill, finely chopped
Mix everything together until smooth.
For the cabbage
- Green cabbage, finely shredded
Dress with a squeeze of lemon, a drizzle of olive oil, salt, and pepper.
The combination of the crispy fish, golden potatoes, crunchy cabbage, and cold herb yogurt sauce is so good.
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