Crispy Beer-Battered Tilapia with Roasted Potato Wedges and Zucchini

This fish and chips recipe brings together crispy battered tilapia, golden roasted potato wedges and tender zucchini for a satisfying seafood dinner. The homemade tartar sauce, made with dill pickle, sour cream and mayonnaise, adds a tangy finish that complements the crunchy fish perfectly.

With a light, airy batter and simple oven-roasted sides, this dish is easier than you think. Serve it with lemon wedges for a bright, fresh flavor that cuts through the richness. Perfect for a weeknight meal or a special weekend treat.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Baking PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

8 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Cut potatoes into 1/4-inch-thick wedges. Cut lemon into wedges. Cut dill pickle lengthwise into quarters; finely chop one quarter. Halve zucchini crosswise, then cut each half lengthwise into eight wedges.
2. On a baking sheet, toss potato wedges with half the fry seasoning, a drizzle of oil, salt and pepper. Roast until tender and crisped, about 20 minutes, tossing halfway through.
3. Meanwhile, cut tilapia lengthwise into 1-inch-wide strips (about 6 strips). Season with salt and pepper. In a medium bowl, whisk together flour, baking powder, remaining fry seasoning, cornstarch and 3/4 cup water. Season with salt and pepper. Add tilapia strips one at a time, tossing to coat in batter.
4. Heat a thin layer of oil (about 2 tablespoons) in a large pan over medium-high heat. Once hot, remove tilapia from batter, letting excess drip off and add to pan. Cook until deeply golden and crisp, about 5 minutes per side. Transfer to a paper-towel-lined plate and season immediately with salt and pepper. Work in batches to avoid overcrowding.
5. While fish cooks, make tartar sauce: In a small bowl, combine chopped pickle, sour cream and mayonnaise. Squeeze in lemon juice to taste. Season with salt and pepper. Once potatoes are done, remove from baking sheet and keep warm.
6. Increase oven temperature to broil (or 500°F/260°C). On the same baking sheet, toss zucchini wedges with a drizzle of oil, salt and pepper. Broil (or bake) until tender and browned, about 10 minutes. Divide zucchini, tilapia, potatoes and pickle quarters among plates. Serve with tartar sauce and lemon wedges.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, cod or haddock are classic choices, but any firm white fish will work.

Can I make the tartar sauce ahead of time?

Absolutely. Prepare it up to a day in advance and refrigerate.

How do I keep the fried fish crispy?

Place the cooked fish on a wire rack instead of paper towels to prevent steaming and serve immediately.