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

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Instructions

1. Watch how to make this recipe.
2. Preheat oven to 450 degrees F.
3. 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.
4. In a large pot or fryer heat canola oil to 350 degrees F.
5. 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.
6. Serve with fries and a side of tartar sauce.