AuthorBiteSizedA sweet and tangy twist to the classic Fish and Chips!
In a bowl, place the tilapia fillets then season with garlic powder, salt and pepper. Mix well
Add ½ cup flour to the tilapia fillet the stir to combine.
In a separate bowl, combine 1 cup flour ,cornstarch, baking soda and soda water. Mix well to create a light batter
In a pot, pre-heat oil to 350F. Dip the tilapia fillet in the wet batter then fry for 4 mins or until the batter is golden brown and crispy. Set aside
In a pot, combine the vinegar, sugar, water and tomato ketchup. Boil for 5 mins then season with salt and pepper.
Add slurry to thicken the sauce then set aside
In a bowl, combine the carrots and cornstarch. Mix until the carrots are well covered in cornstarch
Fry for 1-2 mins at 350 F. Strain then season with salt and pepper. Set aside
Combine all the ingredients then season with salt and pepper.
Brush the escabeche sauce on thefried fish fillet until it’s well covered with the sauce.
Transfer to a plate then serve with the chips and Spicy Aioli.
Ingredients
Directions
In a bowl, place the tilapia fillets then season with garlic powder, salt and pepper. Mix well
Add ½ cup flour to the tilapia fillet the stir to combine.
In a separate bowl, combine 1 cup flour ,cornstarch, baking soda and soda water. Mix well to create a light batter
In a pot, pre-heat oil to 350F. Dip the tilapia fillet in the wet batter then fry for 4 mins or until the batter is golden brown and crispy. Set aside
In a pot, combine the vinegar, sugar, water and tomato ketchup. Boil for 5 mins then season with salt and pepper.
Add slurry to thicken the sauce then set aside
In a bowl, combine the carrots and cornstarch. Mix until the carrots are well covered in cornstarch
Fry for 1-2 mins at 350 F. Strain then season with salt and pepper. Set aside
Combine all the ingredients then season with salt and pepper.
Brush the escabeche sauce on thefried fish fillet until it’s well covered with the sauce.
Transfer to a plate then serve with the chips and Spicy Aioli.
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