Tilapia Fish and Chips with Crunchy Coleslaw

• 2 medium potatoes, scrubbed well
• 1 teaspoon vegetable oil
• 3/4 teaspoon sea salt
• 2 cups shredded green cabbage
• 1 medium carrot, grated
• 2 tablespoons diced red onion
• 1/2 teaspoon extra-virgin olive oil
• 1/4 teaspoon apple cider vinegar
• 1/2 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon freshly ground pepper
• 2/3 cup club soda
• 2 to 3 cups cooking oil, for frying
• Two 5-ounce tilapia fillets (chopped into chunks)
• 2/3 tilapia

1. Preheat the oven to 425.
2. Line a baking sheet with parchment paper.
3. Cut the potatoes into 1/2 inch strips, arrange them on the baking sheet and drizzle them with the vegetable oil and 1/4 teaspoon of the sea salt.
4. Bake in the oven for 20 to 25 minutes, turning half way, until they are cooked through and starting to get crispy.
5. Meanwhile, in a medium bowl, combine the cabbage, carrot and red onion.
6. Toss with the extra-virgin olive oil and apple cider vinegar.
7. In a medium bowl, whisk together the flour, baking soda, the remaining 1/2 teaspoon of sea salt, the freshly ground pepper and the club soda.
8. In a medium pot, heat 3 inches of cooking oil over medium high heat.
9. When the temperature reaches 300 lower the heat to medium and let the oil heat to 350.
10. Dip the tilapia in the batter to coat it well.
11. Carefully drop it into the 350oil, the fillet pieces 2-3 at a time, and cook, stirring occasionally, for 4 to 5 minutes, or until the batter is light brown and crispy, and the fish is cooked through.
12. Using a slotted spoon, move the tilapia to a paper towellined plate to drain.
13. Serve with the potatoes and coleslaw on the side.

potatoes, vegetable oil, salt, green cabbage, carrot, red onion, extravirgin olive oil, apple cider vinegar, flour, baking soda, freshly ground pepper, club soda, cooking oil, tilapia

Taken from www.foodandwine.com/recipes/tilapia-fish-and-chips-crunchy-coleslaw (may not work)