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Recipe courtesy of Angie Ketterman

Tilapia Fish and Chips

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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4 russet potatoes, washed

3 tablespoons olive oil

2 tablespoons malt vinegar

Salt and freshly ground black pepper

1/4 teaspoon cayenne pepper


Canola oil, for frying

2 teaspoons baking powder

1/4 teaspoon cayenne pepper

1 teaspoon paprika

2 cups all-purpose flour, plus 1/2 cup for dredging

Salt and freshly ground black pepper

1/2 cup buttermilk

3/4 cup club soda

4 tilapia fillets about 1 1/2 pounds, cut in half lengthwise

Tartar sauce, for serving


  1. Preheat oven to 450 degrees F.
  2. Slice the potatoes into 1/2-inch thick wedges. Place in large bowl with olive oil, vinegar salt, pepper, and cayenne pepper. Toss to coat. Transfer to a baking sheet and bake for 30 minutes until potatoes are crisp and tender on the inside.
  3. In a large pot or fryer heat canola oil to 350 degrees F.
  4. In a large bowl combine baking powder, cayenne, paprika, and 2 cups flour. Season with salt and pepper. Whisk in buttermilk and club soda. Dredge the tilapia in the remaining 1/2 cup flour then dip into batter. Carefully drop into the hot oil. Fry in batches for 5 minutes until golden brown and remove to a plate lined with paper towels.
  5. Serve with fries and a side of tartar sauce.
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