Name: Tilapia Fish and Chips
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

Directions

Watch how to make this recipe.

Preheat oven to 450 degrees F.
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.
In a large pot or fryer heat canola oil to 350 degrees F.
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.
Serve with fries and a side of tartar sauce.

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