INGREDIENTS:
- 1½ lbs sweet potatoes, cut into long, thin sticks
- 1½ tablespoons vegetable oil
- 2 teaspoons smoked paprika
- 2 egg whites
- 1 cup panko bread crumbs
- 3 tablespoons minced fresh parsley, divided
- ½ teaspoon salt
- ½ teaspoon lemon pepper
- ¼ teaspoon garlic powder
- 4 tilapia filets, 4 oz each
- ½ cup mayonnaise
- 5 bread and butter pickle chips, finely chopped
- 1 teaspoon pickle juice
- 1 tablespoon capers, finely chopped
- 1 lemon, cut into wedges
INSTRUCTIONS:
- Place oven racks in the top third and the bottom third of the oven and preheat the oven to 475ºF.
- Place the sweet potatoes in a large bowl and drizzle the oil over the potatoes. Add the paprika and stir or toss until the potatoes are coated with the oil and paprika. Spread in a single layer on a baking sheet. Place on the upper rack in the oven and cook until the fries are soft on the inside and crisp on the outside, 16-18 minutes, turning once.
- Lightly whisk the egg whites (add a splash of water if needed) and place in a shallow dish. In another shallow dish or on a plate, combine the panko breadcrumbs, 2 tablespoons of the parsley, the salt, lemon pepper and garlic powder.
- Take a piece to tilapia and dip in the egg, then in the panko, pressing the panko mixture into the sides of the fish if needed.Cook until the fish is no longer translucent and when it flakes easily, about 12 minutes, flipping the fish once.
- While the potatoes and fish cook, make the sauce. In a bowl, combine the mayonnaise, pickles, pickle juice and capers. Season to taste with salt and pepper.
- Serve the tilapia with the sweet potato fries and the homemade tartar sauce. Squeeze fresh lemon juice over the fish before serving.
Source: Taste and Tell
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