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Red Stripe Tilapia with Potato Wedges

Updated: Mar 22, 2022

Fish & Chips. Fish Fry. Fish & Fries. Whatever you choose to call it, this appetizing Red Stripe Tilapia with Potato Wedges will satisfy everyone, even the picky eaters.

The tilapia after 30 minutes of marinating in the beer buttermilk batter, is then double-coated in a panko cornstarch mix which when fried provides a nice crunch to the soft and oh so delicious fish underneath. Marinating the fillets allows them to absorb the flavors of the beer and buttermilk and keeps the fish moist throughout frying, so don’t skip this step.

Next up are the potatoes which I kept simple. They are seasoned with salt, pepper, paprika, some garlic powder, and a drizzle of oil then roasted in the oven for 25 minutes undisturbed (meaning they aren’t flipped halfway through baking). This allows the bottom of the wedges to become crispy while the tops stay golden brown.

I served this with ketchup and a homemade tartar sauce [mayonnaise, sour cream, dijon mustard, sweet relish, black pepper, salt, and lemon juice]. This meal is the perfect Friday night or weekend dish for when you don’t want to order takeout but want something that reminds you of takeout.

So let's get to cooking. Have fun and enjoy!

Servings: 2


12oz (4 fillets) Tilapia

1 cup Red Stripe Beer

1 cup Buttermilk

1 tsp (each) Salt, Pepper & Paprika

1lb (6) Yukon Gold Potatoes

2 tsp Oil

1 tsp (each) Salt, Pepper, Paprika & Garlic Powder

1 cup Japanese Panko

⅓ cup Cornstarch

1 tsp Salt

46oz Vegetable Oil


Season & Marinate Fish

1. Preheat oven to 425℉. Pat dry tilapia fillets with paper towels and half lengthwise. Season with salt, pepper, and paprika.

2. In a shallow dish, add the fillets, the buttermilk, and beer. Cover and marinate for 30 minutes.

Roast Potatoes

3. Meanwhile, wash and dry the potatoes. Cut potatoes into ½ inch thick wedges and place them on a baking sheet. Toss with oil, salt, pepper, paprika, and garlic powder. Bake for 25 minutes until golden brown & crispy.

Fry Fish

4. In a large frying pan, add the remaining oil and heat to 350℉. While the oil heats, combine the panko and cornstarch in a bowl and season with salt.

5. Press the tilapia into the panko mix. Then gently dip the fillets back into the beer-buttermilk batter and back into the panko mix to evenly coat. Shake off any excess.

6. Carefully add the tilapia to the frying pan and fry for 5 minutes or until golden brown. Drain on a wire rack. Repeat until all the fish is fried.

7. Serve the fried fish & potato wedges with ketchup and/or tartar sauce and a nice cold glass of beer. Enjoy!

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