| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 russet potatoes, washed
- 3 tablespoons olive oil
- 2 tablespoons malt vinegar
- Salt and freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- Canola oil, for frying
- 2 teaspoons baking powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 cups all-purpose flour, plus 1/2 cup for dredging
- Salt and freshly ground black pepper
- 1/2 cup buttermilk
- 3/4 cup club soda
- 4 tilapia fillets about 1 1/2 pounds, cut in half lengthwise
- Tartar sauce, for serving
Instructions
- Preheat oven to 450 degrees F.
- Slice the potatoes into 1/2-inch thick wedges. Place in large bowl with olive oil, vinegar salt, pepper, and cayenne pepper. Toss to coat. Transfer to a baking sheet and bake for 30 minutes until potatoes are crisp and tender on the inside.
- In a large pot or fryer heat canola oil to 350 degrees F.
- In a large bowl combine baking powder, cayenne, paprika, and 2 cups flour. Season with salt and pepper. Whisk in buttermilk and club soda. Dredge the tilapia in the remaining 1/2 cup flour then dip into batter. Carefully drop into the hot oil. Fry in batches for 5 minutes until golden brown and remove to a plate lined with paper towels.
- Serve with fries and a side of tartar sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1412 |
| Total Fat | 94 g |
| Saturated Fat | 8 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 38 g |
| Cholesterol | 59 mg |
| Sodium | 1437 mg |
Reviews
This recipe is laughable. I have never left a review on a recipe but felt I had a duty to spare the people yet to encounter this recipe. DO NOT WASTE YOUR FISH. The portions of ingredients are completely off and cannot be saved no matter how hard you try to edit. Truly the worst recipe I have ever used
This was the worse decision ever made. I am a wonderful cook, always looking for new recipes. The batter ingredients are not well portioned at all. The batter is too thick and cooks soggy. The fish fell apart because the batter which takes more effort than it is worth was so soggy. I will stick to my old recipe from this point forward; a total waste of kitchen ingredients. PS It is a shame that you are forced to give any stars, I would rather not.
The fish was very good. The malt vinegar, even though it sounded odd, really did taste good on the fish. However, we did something very different for a side dish.
I tend to not do battered and fried recipes because I can’t get them crispy enough. Based on my teenager son’s request, I tried this recipe. I followed all the steps and it turned out crispy and tasty–a big hit with my family!! Easy and delicious!! This recipe is a keeper! One suggestion: baked potato with the fish is just as good as the chips.
Tried this for something new with Tilapia. I eat fish & seafood 4-5 days a week!
Way to soggy, would not make again. Not worth the work. I’d rather pan fry dipped in flour egg & panko bread crumbs in oil & butter. add a ginger sauce.