Crispy Crunchy Fish & Chips

By connieo

Ingredients

• FOR FISH & CHIPS:
• 4 small russet potatoes, washed
• 3 cups canola plus 2 tsp additional
• Salt & freshly ground black pepper
• Nonstick cooking spray
• 2 cups all-purpose flour, plus 1/2 cup for dredging
• 2 tsp baking powder
• 2 cups seltzer water
• 4 tilapia fillets, each fillet sliced in 1/2 inch strips
• FOR TARTAR SAUCE:
• 1 cup mayonnaise
• 2 tsp lemon juice
• 2 tsp seafood seasoning (Old Bay)
• 2 tbsp pickled relish

Details

Servings 4
Preparation time 30mins
Cooking time 65mins
Adapted from FoodNetwork.com

Preparation

Step 1

Preheat oven to 400 *F. Place a baking sheet in the oven to preheat.

1. Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place potatoes in a large bowl with tsp. canola oil, salt, & pepper to taste, & toss to coat.

2. Remove the baking sheet from the oven & spray with nonstick cooking spray. Transfer the potatoes to the baking sheet & bake for 10 minutes. Flip each chip & bake an additional 10 minutes.

3. In a medium pot, heat 3 cups of canola oil to 360*F.

4. In a large bowl, combine remaining dry ingredients, except 1/2 cup of the flour, & season with salt & pepper. Whisk in the seltzer water.

5. Place the remaining 1/2 cup flour on a plate or pie dish & season with salt & pepper. Dredge the tilapia in the flour, shake off excess, then dip into the batter. Carefully, place the battered fish into the hot oil.

6. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with paper towels or a brown paper bag.

7. Repeat with remaining fillets. While frying remaining fish, keep the cooked fillets warm in a preheated 250*F oven.

Serve immediately with chips & tartar sauce on the side.

FOR TARTAR SAUCE:

Combine all ingredients in a small bowl & mix until well blended.