Making the menu for this week at the house was pretty easy, we had plans over the weekend & are going out of town on Monday, so a small menu of just 2 meals was needed to fill in the blanks.
I was torn between a few things, but after seeing the fresh tilapia available at the supermarket - fish & chips jumped to the top of the list.
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| BEFORE |
You can see the amazingly fresh fish, my sliced potatoes (these are yellow butter potatoes), flour for dredging and the simple batter made with flour, eggs and various seasonings.
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| AFTER |
Drew LOVED the fish and made a point to mention that the "perfect bite of fish, potato & the remoulade was the best fish I have ever made for him".
So you want to make this recipe too? It is quite easy to do:
Fish
- 4 pieces of tilapia cut in half lengthwise
- Vegetable oil
- 1/4 cup flour for dredging
- Fish fry batter:
- 1/2 cup flour
- 2 eggs
- Seasoning - I use whatever is on hand, for this meal, I used seasoned salt, garlic powder, garlic pepper, onion powder and some extra sea salt as well.
Chips
- 4 medium potatoes sliced - you can go thick or thin with the cut, just make sure they are uniform so they cook evenly
- Seasoning - I used the same seasonings that I put in the batter. It made for a very consistent flavor to the whole meal.
Remoulade
- I don't measure for this and really it's just a fancy way of saying flavored mayo. So just put some mayo in a small bowl and add whatever you think will taste good.
- I put a little heat with a pinch of cayenne pepper along with the same garlic & onion flavors I used for the fish & chips.
- Also added was a little bit of smoked olive oil, which gave it just a little hint of something difference.
Directions:
- Mix the batter ingredients together with a whisk.
- Fill a skilled 1/2 way with oil and heat it up.
- Turn on your oven to 350 degrees which will hold the fish and keep it warm while the chips are being cooked
- Once the oil is hot - time to get the fish going. Dip each piece in the the dregding flour and then into the batter. Place into the hot oil and fry until golden brown. My large skillet held 3 pieces of fish at a time.
- When they are all fried put them in an oven safe container & place in the oven.
- Time to pop those potatoes into the oil - go gently as there will be a little bubbling as the potatoes hit the oil.
- Cook to desired doneness - I like mine crispy on the edges but not too crunchy.
- Sprinkle with salt & any other seasonings you like.Serve with the fish and a side of the remoulade.
