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Step 2. Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees. Step 3. In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and ½ teaspoon pepper.
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Season with salt and pepper. 2. • Toss potatoes on a baking sheet with a drizzle of olive oil, remaining paprika, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes. 3. • Meanwhile, halve tilapia fillets* lengthwise (you'll have a larger piece and a smaller piece).
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Most chip shops use cod fillets or haddock. However, you can also use plaice, and nowadays, due to the price of cod, chip shops are using halibut, flounder, tilapia, pollock, whiting or catfish. For this recipe, I have used frozen cod fillets. You can also use fresh cod if it is available at your fishmonger's. I buy my fish fresh and then.
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Crack the eggs into a wide, shallow bowl and beat with a fork until blended. Place the flour on a dinner plate. Line a baking sheet with aluminum foil. Set up an assembly line with the flour first, the beaten eggs second, the tortilla crumbs third, and the baking sheet fourth. Lightly season the tilapia with ¼ teaspoon salt.
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Prepare the seasoning in a separate bowl. Prepare the eggs and water in a different bowl. Set aside. Place the fish in the flour mixture, then in the egg mixture, then in the flour mixture again. Coat well. On all sides. Spray with cooking oil. Cook in the air fryer for 12 minutes on 400 degrees.
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Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly oil it. Place the breaded tilapia in a single layer and spray the tops with vegetable oil. (I use an oil mister.) Bake for 15-18 minutes, flipping once, until the thickest part of the fillets register 145 degrees F and the fish flakes easily.
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Prep - preheat the oven to 400°F, and line a sheet pan with parchment paper. Season the tilapia - pat the tilapia filets dry, and then season them with salt and pepper. Mix the flour mixture + whisk the eggs - in a shallow bowl, whisk together the flour, garlic powder, and dill. In a large bowl, beat the eggs. Bread the fish - set up a.
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Preheat oven to 450 degrees F. Slice the potatoes into 1/2-inch thick wedges. Place in large bowl with olive oil, vinegar salt, pepper, and cayenne pepper.
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Preheat the air fryer to 375°f. While the air fryer is preheating combine the parmesan cheese, salt, pepper, and instant mashed potato flakes in a bowl or dish. Season the tilapia with lemon zest and a little lemon juice. Dredge the tilapia in the flour/parmesan cheese mixture making sure to coat all the surfaces.
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Cut potatoes into 1/2" wedges. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and cook undisturbed until beginning to brown, 2-3 minutes. Flip potatoes and add vinegar. Cover, and cook until vinegar has evaporated, 2-3 minutes. 2.
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Add the flour, salt, and black pepper to a bowl, and mix thoroughly to combine. Add the cod to the flour mixture, making sure to coat on all sides of the fish. Add 2-3 inches of vegetable oil to a cast iron pan (deep skillet or Dutch oven) and heat to 375 degrees. You can use the same oil from the chips.
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2 medium potatoes, scrubbed well. 1 teaspoon vegetable oil. 3/4 teaspoon sea salt. 2 cups shredded green cabbage. 1 medium carrot, grated. 2 tablespoons diced red onion
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In a bowl add 1 cup of the flour, beer, salt, pepper and paprika. Whisk until smooth. Cut the tilapia into strips and pat dry. Place the remaining flour onto a shallow plate. Bake the french fries as per the directions on the package. Once the oil has reached 375 degrees F, start to fry the fish.
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Mix the flour, olive oil, salt and beer together in a bowl. Add the beer last and do it slowly, stirring all the time. You want enough beer in the batter to make it the consistency of house paint or pancake batter. Put the batter in the fridge for 20 minutes. After 10 minutes, take out the fish and salt it liberally.
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Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and Lemon-Garlic Mayonnaise.
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While frying the remaining fish, you can keep the finished fish pieces in the oven to warm (at 200°F) while on the wire rack. To Serve. Serve immediately with a side of classic "chips," some coleslaw, tartar sauce, and lemon wedges.
