Ingredients Seafood Fish Tilapia Tilapia Fish and Chips with Crunchy Coleslaw Be the first to rate & review! Tender, flaky tilapia works great with this light and crispy batter. Crunchy, tangy coleslaw adds flavor and texture to a healthy variation on a classic recipe. Slideshow: More Fish Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal. Food & Wine's Editorial Guidelines Published on August 18, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kristen Stevens Active Time: 30 mins Total Time: 40 mins Yield: 2 Ingredients 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 1/2 teaspoon extra-virgin olive oil 1/4 teaspoon apple cider vinegar 1/2 cup flour 1 teaspoon baking soda 1/4 teaspoon freshly ground pepper 2/3 cup club soda 2 to 3 cups cooking oil, for frying Two 5-ounce tilapia fillets (chopped into chunks) Directions Preheat the oven to 425°. Line a baking sheet with parchment paper. Cut the potatoes into 1/2 inch strips, arrange them on the baking sheet and drizzle them with the vegetable oil and 1/4 teaspoon of the sea salt. Bake in the oven for 20 to 25 minutes, turning half way, until they are cooked through and starting to get crispy. Meanwhile, in a medium bowl, combine the cabbage, carrot and red onion. Toss with the extra-virgin olive oil and apple cider vinegar. In a medium bowl, whisk together the flour, baking soda, the remaining 1/2 teaspoon of sea salt, the freshly ground pepper and the club soda. In a medium pot, heat 3 inches of cooking oil over medium high heat. When the temperature reaches 300° lower the heat to medium and let the oil heat to 350°. Dip the tilapia in the batter to coat it well. Carefully drop it into the 350°oil, the fillet pieces 2-3 at a time, and cook, stirring occasionally, for 4 to 5 minutes, or until the batter is light brown and crispy, and the fish is cooked through. Using a slotted spoon, move the tilapia to a paper towel–lined plate to drain. Serve with the potatoes and coleslaw on the side. Rate it Print