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This is a quick fish fry recipe I found online and modified slightly. The first batch did not turn out as well as I hoped as the batter didn't have enough time to firm up due to some old oil issues. Also featured in shot is where a lot of my cooking methods come from, Good Eats volume one by Alton Brown. This was a cooking show on Food Network just after the network began around 96 or so. Alton Brown and my mother inspired most of my cooking techniques.


Ingredients

For the fries:
4 large Russet potatoes
Kosher salt

For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
seasoning to taste
16 oz of ginger ale (diet here)
1 1/2 pounds firm-fleshed whitefish (I used Tilapia fillets.), cut into 1-ounce strips
Cornstarch, for dredging

for the fries: I ran my potatoes in a mandolin for this, slicing them paper thin. I then dunk my fries into a cold water bath for at least fifteen minutes before frying to remove excess starch. they go into oil for about 3 minutes at 325 degrees to cook the insides. You need to then drain them in a basket or rack and then fry them a second time at 375 for two minutes to get the outsides crispy.

For the fish:

Cut the tilapia while it is still defrosting into 1 inch wide strips. This will help you cut the fish as the flesh will be firmer. Dredge the fish in cornstarch first to give the batter something to hold onto.

in a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the ginger ale until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on a roasting rack or a sheet pan lined with paper.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being