Serves 2
40 min
Tilapia Fish and Chips with Crunchy Coleslaw
Recipe GLPRd8b969b378ed15
Golden-fried tilapia chunks paired with crispy homemade oven-baked potato chips and a refreshing crunchy coleslaw. This lighter take on a classic comfort dish delivers all the satisfying flavors without heavy breading, using a simple batter for that perfect crunch.
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Ingredients
2 medium potatoes, scrubbed well
1 teaspoon vegetable oil
3/4 teaspoon sea salt
2 cups shredded green cabbage
1 medium carrot, grated
2 tablespoons diced red onion
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon apple cider vinegar
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
2/3 cup club soda
2 to 3 cups cooking oil, for frying
10 ounces Two 5-ounce tilapia fillets, chopped into chunks
Directions
Prepare the coleslaw: In a large bowl, combine the shredded green cabbage, grated carrot, and diced red onion. Drizzle with the extra-virgin olive oil and apple cider vinegar. Toss gently until all vegetables are coated. Set aside.
Cut the scrubbed potatoes into thin matchstick-sized fries, leaving the skin on. Pat dry with paper towels to remove excess moisture.
In a small bowl, whisk together the flour, baking soda, 1/2 teaspoon of the sea salt, and black pepper. Set the dry batter ingredients aside.
Pour the cooking oil into a deep skillet or pot and heat to 350°F (175°C).
While the oil heats, toss the potato fries with 1 teaspoon of vegetable oil and the remaining 1/4 teaspoon sea salt in a separate bowl.
Carefully add the seasoned potato fries to the hot oil and fry for 8 to 10 minutes, stirring occasionally, until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season lightly with additional salt if desired.
Just before frying the fish, stir the club soda into the dry batter ingredients until a light, slightly lumpy batter forms.
Pat the tilapia chunks dry with paper towels. Carefully dip each chunk into the batter, coating all sides, then gently place into the hot oil.
Fry the tilapia chunks for 4 to 5 minutes, turning halfway through, until the batter is golden brown and the fish reaches an internal temperature of 145°F (63°C). Remove with a slotted spoon and drain on paper towels.
Divide the fried tilapia and potato fries between two plates. Serve immediately alongside the crunchy coleslaw on the side.
