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Chefs at Home: Suncoast Tilapia Fish and Chips

  • Chef Noah Poses
  • 3 min read

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.  


Serves 4

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 



For the chips:  

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. 


For the aioli:  

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.  


For the 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.  

Recipe and photo by Chef Noah Poses of Jean Georges’ The Fulton in New York City.

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Florida Suncoast Tilapia
$ 15.00

A clean source of tilapia from close to home. Suncoast Tilapia is antibiotic and hormone-free, and raised on a land-based farm in south Florida.

Sold in 1 lb skinless fillets, individually vacuum-packed and super-frozen