Chefs at Home: Suncoast Tilapia Fish and Chips
Recipe by Chef Noah Poses of Jean Georges’ The Fulton in New York City.
The mild, sweet flavor of Suncoast tilapia makes a great base for one of summer’s staple dishes — fish & chips. Make the aioli and start the potatoes a day ahead so you can clear the decks for deep-frying the fish and chips.
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For the chips
- 2 Idaho or Yukon Gold potatoes
For the Aioli
- 3 tablespoons fresh lemon juice
- 2 ½ tablespoons red wine vinegar
- ½ garlic clove, center germ removed, finely chopped
- 2 teaspoons kosher salt
- 1 egg yolk
- ½ cup grapeseed oil
- 1 1/3 cup extra virgin olive oil
For the fish
- 1 ¾ cups club soda
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons baking soda
- 2 tilapia filet, split
- All-purpose flour, for dredging
- 2 quarts canola oil, for frying
- Kosher salt, to taste
Heat oven to 350°F. Wrap potatoes individually with tinfoil and bake on rack in oven for about 1 hour and 15 minutes. Test potatoes for doneness: I use a cake tester, but a small knife can be used to poke the potato — when the potato yields to the knife tip with little resistance, it’s done.
Remove potatoes from oven and unwrap. Cool for a few minutes, just so they can be handled. Peel the skin from the potato while still hot (use a paring knife to do this). Cool the potatoes all the way down in the refrigerator.
Once the potatoes are fully cooled, slice the potato into discs about ¼ inch thick and reserve for frying.
Whisk the lemon juice, vinegar, garlic, salt, and egg yolk together in a medium bowl until well combined. Slowly whisk in the oils, whisking until thick. Taste and adjust seasoning, then transfer to a lidded container and refrigerate until ready to use.
fish and chips
Set the oven to 300°F. Fill a large Dutch oven or other heavy-bottomed pot with the canola oil and bring to 375°F over medium heat. While the oil heats, make the fish batter: Combine all ingredients in a large mixing bowl and whisk until smooth.
Line a plate with paper towels and set next to the stove. Place ½ cup flour on a large plate and dredge the tilapia filets in flour. Shake off any excess.
When the oil hits 300°F, working in two batches, submerge the sliced potatoes into the oil and cook 2 to 3 minutes. Remove to a paper-towel-lined plate and blot excess oil.
When the oil gets to 375°F, fry the potatoes again, 3 to 4 minutes, until golden brown. Remove and drain on a paper-towel-lined plate. Blot excess oil and sprinkle with salt. Remove to a baking dish and keep warm in the oven until you’ve fried the fish.
Working with two pieces of fish at a time, submerge the fish in the batter, then add to the pot of oil. Keep the oil in the 375-400°F range and fry fish until golden brown, 4 to 5 minutes. Remove from pot and shake off any excess oil. Set on a paper-towel-lined plate and blot top with oil. Sprinkle with salt and serve immediately with aioli and a lemon wedge.