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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat oven to 450 degrees F.
2. 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.
3. In a large pot or fryer heat canola oil to 350 degrees F.
4. 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.
5. Serve with fries and a side of tartar sauce.
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