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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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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