Recipe courtesy of Robert Irvine

Fish and Chips

  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. Fry potatoes in deep-fryer until golden brown and drain on paper towels. Season with salt.
  4. Dip tilapia into batter, deep-fry until golden brown and transfer to paper towels to drain.
  5. Serve with malt vinegar or your choice of condiments.

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