Crunchy Potato Crusted Tilapia

My son regularly asks me, “Mom, is this an experiment?” Chances are pretty good that it usually is! Luckily, my kiddos are adventurous eaters and since they were very little I fed them propaganda such as “Did you know that you might need to try something 10 times before you really know that you like it?” This works very well – I can almost always safely ask how many times do you think you have tried (insert new food) and we have never really ever approached the number 10 before they simply develop a taste for it.

After we moved to Charlotte a little over a year ago, my son requested that we serve food only one time in any month. He was absolutely serious about this. He is a quirky kid – he could tell you the last time I made him potato soup (last November!), or how many times he was allowed to have chocolate milk in January (4). I guess if your child is going to make a strange food request, this ones seems pretty reasonable. It’s a good thing I love to cook! Although my little guy is not so rigid these days about duplicating a meal in a month, his challenge helped me broaden my cooking repertoire. This quick and easy recipe for fish is both a meal that we have not had in the past thirty-one days and, of course, an experiment.

The last piece of tilapia!

Tilapia was on sale this week at Harris Teeter for almost half the regular price – how could I resist? I ordered a pound of fish – 3 good sized filets – and they served 2 adults and 3 small children very well for about $4.


1 pound tilapia
2 large spoonfuls mayonnaise
2 teaspoons of spicy brown mustard
1/2 cup or so of dried mashed potato flakes
Creole seasoning (optional)


About to be cooked…

Combine the mayonnaise and the mustard in a small bowl. Add Creole seasoning if you wish (I love Tony Chachere’s Creole Seasoning). Using a spoon, coat both sides of the fish in the mayo-mustard combo. Dredge the fish in the potato flakes – generously coat the fish well on both sides!

Cook at 400 degrees in a 9 x 12 pan for 20 minutes.

* The flakes will get crispy on top and the potato flakes on the bottom of the fish create a sort of mashed potato base. Delicious! We served our fish with a large amount of steamed veggies and did not even bother with an additional starch. Enjoy!!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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