Lemon Pepper Fish and Chips

Recipe and photo by: Adien Galuh


Lemon Pepper Fish and Chips


  • 2 tilapia fillet
  • 2 russet potatoes, cut into wedges
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 egg, beaten
  • 1 cup Cauliflower Breadless Breading Lemon Pepper
  • Splash of oil
  • Pinch of salt and pepper


For the chips:

  • Preheat oven to 400 degrees Fahrenheit.
  • Place wedges on a baking tray lined with parchment paper, drizzle with oil and season with salt and pepper. Mix well.
  • Bake in the oven for 25 minutes, turning them halfway. Remove from the oven when potatoes are crispy and cooked through.

For the fish:

  • Mix together garlic powder, onion powder, and paprika in a small bowl. Season the fish on both sides. Don't forget to add salt and pepper.
  • Prepare a beaten egg in a bowl and and the Cauliflower breading on a plate. Take the seasoned fish and dip in the egg, then the cauliflower breading.
  • Heat a splash of oil in a pan over medium heat. Pan fry the fish 3 minutes on each side. Serve the crispy fish with the potato wedges, tartar sauce, and some pickles!

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