Rice Paper Fried Fish
Rice Paper Fried Fish
Ingredients
For the Rice Paper Fish
- 1 pound tilapia, raw
- 16 rice paper
- 8 eggs, whisked
- 1/4 teaspoon salt, or to taste
- 1 1/4 seconds cooking spray, lightly spray
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
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Cut the tilapia into 8 even pieces per 6 ounces of fish. For 24 ounces (1 1/2 pounds) of fish, this will result in 32 pieces.
⏱️ 5 min
- 3
Stack 2 pieces of tilapia on top of each other. Repeat for all fish pieces, creating 16 stacks.
⏱️ 2 min
- 4
In a large shallow plate or dish, whisk the eggs. Take one piece of rice paper and dip it into the whisked eggs, ensuring it is fully wet. Shake off any excess liquid.
⏱️ 3 min
- 5
Place the wet rice paper on a flat surface. Place one stack of tilapia (2 pieces) in the center of the rice paper. Carefully wrap the rice paper around the fish stack, enclosing it completely. Repeat this process for all remaining tilapia stacks and rice paper pieces.
⏱️ 8 min
- 6
Lightly spray the parchment-lined baking sheet with cooking spray. Arrange the wrapped fish pieces on the baking sheet, ensuring they are not touching. Lightly spray the tops of the fish pieces with cooking spray and sprinkle with a pinch of salt.
⏱️ 2 min
- 7
Bake the fish 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 bakes, prepare the tartar sauce. In a medium bowl, combine the Greek yogurt, capers, dill pickles, 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 pound tilapia, raw
- 16 rice paper
- 8 eggs, whisked
- 1/4 teaspoon salt, or to taste
- 1 1/4 seconds cooking spray, lightly spray
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
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Cut the tilapia into 8 even pieces per 6 ounces of fish. For 24 ounces (1 1/2 pounds) of fish, this will result in 32 pieces.
⏱️ 5 min - 3
Stack 2 pieces of tilapia on top of each other. Repeat for all fish pieces, creating 16 stacks.
⏱️ 2 min - 4
In a large shallow plate or dish, whisk the eggs. Take one piece of rice paper and dip it into the whisked eggs, ensuring it is fully wet. Shake off any excess liquid.
⏱️ 3 min - 5
Place the wet rice paper on a flat surface. Place one stack of tilapia (2 pieces) in the center of the rice paper. Carefully wrap the rice paper around the fish stack, enclosing it completely. Repeat this process for all remaining tilapia stacks and rice paper pieces.
⏱️ 8 min - 6
Lightly spray the parchment-lined baking sheet with cooking spray. Arrange the wrapped fish pieces on the baking sheet, ensuring they are not touching. Lightly spray the tops of the fish pieces with cooking spray and sprinkle with a pinch of salt.
⏱️ 2 min - 7
Bake the fish 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 bakes, prepare the tartar sauce. In a medium bowl, combine the Greek yogurt, capers, dill pickles, 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