Tilapia Fish and Chips with Crunchy Coleslaw

Name: Tilapia Fish and Chips with Crunchy Coleslaw
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: British
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

Recipe GLPRd8b969b378ed15

British

Main Course

40 min

2875 cal

Servings: 2

Oven

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.75

This is a straightforward dish that leans on pantry staples and budget-friendly tilapia, all readily available at any Charlotte chain—Harris Teeter, Kroger, Walmart, and Food Lion stock farm-raised tilapia year-round at $6–8 per pound. The batter is a genuine tempura-style mix (flour, baking soda, club soda), and actual prep work—peeling and cutting potatoes, shredding slaw—runs closer to 50 minutes than 40 when you account for heating oil and frying both chips and fish. Cost per serving lands around $4–5, driven mainly by the tilapia and oil volume, which is honest for fried seafood. The slaw holds well overnight, making leftovers a genuine strength, though the chips and fish are best eaten same-day. It is a true two-person comfort meal with minimal fussiness once the oil is hot.