Serves 4
50 min
Crispy Crunchy Fish and Chips
Recipe GLPRc61c6598b8f154
Golden-fried tilapia fillets with a light, bubbly beer-batter coating served alongside crispy oven-baked potato chips. Accompanied by a homemade tartar sauce made with mayonnaise, lemon juice, seafood seasoning, and pickle relish. A classic American comfort food with restaurant-quality results.
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Ingredients
4 small russet potatoes, washed
2 teaspoons canola oil (for potatoes)
3 cups canola oil (for frying fish)
Salt, to taste
Freshly ground black pepper, to taste
Nonstick cooking spray
2 cups all-purpose flour (for batter)
1/2 cup all-purpose flour (for dredging)
2 teaspoons baking powder
2 cups seltzer water
4 tilapia fillets (about 5-6 oz each), halved lengthwise
1 cup mayonnaise
2 teaspoons lemon juice
2 teaspoons seafood seasoning
2 tablespoons pickle relish
Directions
Preheat your oven to 400°F. Place a large baking sheet on the center rack and allow it to preheat for at least 5 minutes.
Wash the russet potatoes and, using a food processor fitted with a slicing blade or a sharp knife, slice them into thin, even 1/4-inch discs. Toss the sliced potatoes with 2 teaspoons of canola oil, salt, and pepper until evenly coated.
Carefully remove the hot baking sheet from the oven and spray it lightly with nonstick cooking spray. Spread the oiled potatoes in a single layer on the sheet and bake for 10 minutes.
After 10 minutes, carefully flip each potato chip over and return to the oven. Bake for another 10 minutes until they are golden and crispy.
While the potatoes bake, pour 3 cups of canola oil into a heavy-bottomed pot or deep skillet. Heat the oil to 360°F, using a kitchen thermometer to ensure accuracy.
In a large mixing bowl, combine 2 cups all-purpose flour, baking powder, and a generous pinch each of salt and pepper. Slowly whisk in the seltzer water until the batter is smooth and light with a consistency similar to pancake batter.
Place 1/2 cup all-purpose flour on a shallow plate and season it generously with salt and pepper. Halve each tilapia fillet lengthwise. Dredge each piece in the seasoned flour, tapping off any excess, then dip it into the batter, allowing it to coat completely.
Carefully place the battered fish pieces into the hot 360°F oil, working in small batches to avoid overcrowding. Fry for 6 minutes until the exterior is golden brown and crispy.
Using a slotted spoon or tongs, transfer the fried fish to a plate lined with paper towels to drain excess oil. While you fry the remaining batches, keep the cooked fish warm in a 250°F oven.
For the tartar sauce, combine 1 cup mayonnaise, 2 teaspoons lemon juice, 2 teaspoons seafood seasoning, and 2 tablespoons pickle relish in a small bowl. Mix well until fully blended.
Serve the crispy fish and hot potato chips immediately on a serving platter, with tartar sauce on the side for dipping.
