Recipe courtesy of Angie Ketterman
Tilapia Fish and Chips
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1412
- Total Fat
- 94
- Saturated Fat
- 8
- Carbohydrates
- 108
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 38
- Cholesterol
- 59
- Sodium
- 1437
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
Potatoes:
4 russet potatoes, washed
3 tablespoons olive oil
2 tablespoons malt vinegar
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
Fish:
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
- 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.