Rice Paper Fried Fish
Rice Paper Fried Fish
Ingredients
For the Rice Paper Fish
- 1 1/2 pounds tilapia, raw
- 16 rice paper
- 8 eggs, whisked
- 1 pinch salt, as needed
- 1 1/3 seconds spray oil, as needed
For the Tartar Sauce
- 2 cups 0% fat Greek yogurt
- 8 tablespoons capers
- 8 tablespoons dill pickles, finely chopped (gherkins)
- 8 tablespoons red onion, finely minced
- 4 teaspoons lemon juice, freshly squeezed
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Cut the tilapia fillets into 8 even pieces per serving, totaling 32 pieces for 4 servings.
⏱️ 5 min
- 3
For each 'fish piece', stack 2 of your tilapia pieces on top of each other. You will have 16 stacks of fish.
⏱️ 2 min
- 4
In a large, shallow plate, whisk the eggs. Take one piece of rice paper and dip it into the whisked eggs, ensuring it is fully wet. Gently shake off any excess liquid.
⏱️ 3 min
- 5
Place the wet rice paper on a flat surface. Position one stack of tilapia (2 pieces) in the center of the rice paper. Carefully wrap the rice paper around the fish, enclosing it completely. Repeat this process for all remaining tilapia stacks and rice paper.
⏱️ 5 min
- 6
Lightly spray the parchment-lined baking sheet with spray oil. Arrange the wrapped fish pieces on the baking sheet, ensuring they are not touching. Lightly coat the top of each fish piece with a quick spray of oil and a pinch of salt.
⏱️ 2 min
- 7
Bake in the preheated oven for 13-15 minutes, or until the rice paper is crispy and golden brown.
⏱️ 15 min•🌡️ 400
- 8
While the fish is baking, prepare the tartar sauce. In a medium bowl, combine the 0% fat Greek yogurt, capers, finely chopped dill pickles, minced red onion, lemon juice, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 9
Once cooked, remove the fish from the oven. Serve immediately with the prepared tartar sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Fried Fish
For the Rice Paper Fish
- 1 1/2 pounds tilapia, raw
- 16 rice paper
- 8 eggs, whisked
- 1 pinch salt, as needed
- 1 1/3 seconds spray oil, as needed
For the Tartar Sauce
- 2 cups 0% fat Greek yogurt
- 8 tablespoons capers
- 8 tablespoons dill pickles, finely chopped (gherkins)
- 8 tablespoons red onion, finely minced
- 4 teaspoons lemon juice, freshly squeezed
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Cut the tilapia fillets into 8 even pieces per serving, totaling 32 pieces for 4 servings.
⏱️ 5 min - 3
For each 'fish piece', stack 2 of your tilapia pieces on top of each other. You will have 16 stacks of fish.
⏱️ 2 min - 4
In a large, shallow plate, whisk the eggs. Take one piece of rice paper and dip it into the whisked eggs, ensuring it is fully wet. Gently shake off any excess liquid.
⏱️ 3 min - 5
Place the wet rice paper on a flat surface. Position one stack of tilapia (2 pieces) in the center of the rice paper. Carefully wrap the rice paper around the fish, enclosing it completely. Repeat this process for all remaining tilapia stacks and rice paper.
⏱️ 5 min - 6
Lightly spray the parchment-lined baking sheet with spray oil. Arrange the wrapped fish pieces on the baking sheet, ensuring they are not touching. Lightly coat the top of each fish piece with a quick spray of oil and a pinch of salt.
⏱️ 2 min - 7
Bake in the preheated oven for 13-15 minutes, or until the rice paper is crispy and golden brown.
⏱️ 15 min•🌡️ 400 - 8
While the fish is baking, prepare the tartar sauce. In a medium bowl, combine the 0% fat Greek yogurt, capers, finely chopped dill pickles, minced red onion, lemon juice, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 9
Once cooked, remove the fish from the oven. Serve immediately with the prepared tartar sauce.
⏱️ 1 min