Recipe courtesy of Robert Irvine
Episode: Circus Juggling
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Fish and Chips
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 cup white flour
  • 1/2 teaspoon baking powder
  • Salt and freshly ground black pepper
  • 3 egg yolks
  • 1 cup water, or enough as needed to create correct consistency for dipping fillets
  • Canola oil
  • 4 to 6 large potatoes, peeled and cut in batonnets
  • 6 (6 to 8-ounce) tilapia fillets, sliced in 1/2 lengthwise into 12 strips
  • Malt vinegar, as an accompanying condiment

Directions

Combine the flour and baking powder in a mixing bowl and season with salt and pepper. Beat egg yolks with a small amount of the water in a small bowl (a 2 cup glass measuring pitcher works great for this). Whisk the egg mixture a little at a time into the flour and add additional water, as necessary, to achieve a smooth consistency for the batter.

Heat the canola oil in a deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for potatoes and fish or similar foods.

Fry potatoes in deep-fryer until golden brown and drain on paper towels. Season with salt.

Dip tilapia into batter, deep-fry until golden brown and transfer to paper towels to drain.

Serve with malt vinegar or your choice of condiments.

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