| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 small russet potatoes, washed
- 3 cups canola plus 2 teaspoons canola oil
- Salt and freshly ground black pepper
- Nonstick cooking spray
- 2 cups all-purpose flour, plus 1/2 cup for dredging
- 2 teaspoons baking powder
- 2 cups seltzer water
- 4 tilapia fillets, each fillet sliced in 1/2
- Tartar Sauce, recipe follows
- 1 cup mayonnaise
- 2 teaspoons lemon juice
- 2 teaspoon seafood seasoning
- 2 tablespoons pickle relish
Instructions
- Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
- Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
- In a medium pot heat 3 cups of canola oil to 360 degrees F.
- In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
- Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
- Serve immediately with chips and Tartar Sauce on the side.
- Combine all ingredients in a small bowl and mix until well blended.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1037 |
| Total Fat | 57 g |
| Saturated Fat | 8 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 81 mg |
| Sodium | 1316 mg |
Reviews
So, after trying 4 different recipes… I stumbled on this one! Upon reading the reviews i saw many people said it was bland & so I kind of added some ingredients! I did the recipe for the fish as stated but also added: powdered onion, powdered garlic, salt, and cajun spices! It turned out amazing! Crispy and soo tasty! Very very happy!!
My family loved it. Easy to make. This recipe is a keeper.
I just tried this recipe and the fish came out super good! Everyone in my house loved it. My mom even said was better than Denny’s lol! The potatoes were ok, but that was my fault because I did not execute correctly, I think. The tartar sauce was too “mayonnaise-y” for me (that’s not Sandra’s fault, so my sister doctored it with more relish, a lot more lemon and some mustard. After that it came out delicious. We were also able to do ten pieces of fish and had a lot of batter left over, so next time I probably will halve the amounts. This recipe is a keeper!!!
My whole family LOVED this recipe!!! and they’re picky eaters
I’ve been dying to find a recipe for a crispy batter and this one is AMAZING! I seasoned my fish w/ a little old bay and it was perfect. LOVE
Love frying fish with this batter. The batter also works well when making onion rings!!
My husband and I used our fryer for the fish, and we used cod instead of tilapia. We thought the batter seemed REALLY thick as we were mixing it. After cooking, the layer of batter on the fish was like pancakes and was lacking flavor. It was just ok. The timing and temp were perfect, but again the batter was just too thick and the flavor was not there.
The potatoes seemed to be bland and sort of a soggy mess. Even after refrying the potatoes they didn’t work out. We won’t be following this recipe again.
The potatoes seemed to be bland and sort of a soggy mess. Even after refrying the potatoes they didn’t work out. We won’t be following this recipe again.
wow this is amazing and very easy to make. I seasoned the batter with some Santa Maria style seasoning and also added it to the tartar sauce…This is so Yummy definitely will make this again soon…Thanks so much for this recipe
LOVE IT!!!!!!! So easy and tasty! I have also substituted chicken tenders for the fish and it was equally yummy!
I think the idea of this is great but, I think the batter is waaay to thick and frankly, very bland. I made a few pieces and once I saw how much coating there was, I thinned out the batter with some more soda water and the consistency was perfect. As for the blandness, I think next time I will add some seafood seasoning (Old Bay or the like) for the fish and some Cajun seasoning if I use the batter for chicken. It’s imperative that your oil is the appropriate temperature otherwise this batter will ***** up the oil and make the food very greasy.