Recipe courtesy of Robert Irvine
Fish and Chips
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 6 servings
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.
Choose a topic to find related recipes.
