Fish and Chips

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 6 servings canola oil 
• 3  egg yolks 
• 6 servings malt vinegar 
• 4 large to 6 potatoes peeled cut in batonnets
• 6 servings salt and pepper black freshly ground
• 36 ounce tilapia fillets sliced in 1/2 lengthwise into 12 strips
• 1 cup flour white
• 1 cup enough to create correct consistency as needed for dipping fillets
• 1 cup enough to create correct consistency as needed for dipping fillets

Equipment

• paper towels
• whisk
• mixing bowl

Directions

1. Combine the flour and baking powder in a mixing bowl and season with salt and pepper. Beat egg yolks with a small amount of the water in a small bowl (a 2 cup glass measuring pitcher works great for this).
2. Whisk the egg mixture a little at a time into the flour and add additional water, as necessary, to achieve a smooth consistency for the batter.
3. Heat the canola oil in a deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for potatoes and fish or similar foods.
4. Fry potatoes in deep-fryer until golden brown and drain on paper towels. Season with salt.
5. Dip tilapia into batter, deep-fry until golden brown and transfer to paper towels to drain.
6. Serve with malt vinegar or your choice of condiments.