Fish and Chips

It was homesick friday and Aaron's request was fish and chips. (Mine was chicken fried steak!) So here are the results! I got somewhat of a web-redemption(ala Tosh.0) The first and only other time Ive ever tried to make these I ended up splattering hot oil all over my body and ended up with permanent scars now on my left arm, wrist, chest and leg! So needless to say Ive been a little hesitant to make it again! Well this time went great! The fish turned out amazingly, the fries were very crisp and best of all...NO INJURIES! I even served it up Pub style on newspaper! lol Along side of homemade tartar sauce and what a meal! 

Ingredients

For Fish and Chips:

• 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, haddock or cod fillets, each fillet sliced in 1/2

Directions

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 Round 2 Recipe. 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 fish 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.