FISH AND CHIPS

1 cup white flour
1/2 teaspoon baking powder
Salt and freshly ground black pepper
3 egg yolks
1 cup water, or enough as needed to create correct consistency for dipping fillets
Canola oil
4 to 6 large potatoes, peeled and cut in batonnets
6 (6 to 8-ounce) tilapia fillets, sliced in 1/2 lengthwise into 12 strips
Malt vinegar, as an accompanying condiment

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). 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.

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.

Fry potatoes in deep-fryer until golden brown and drain on paper towels. Season with salt.
Dip tilapia into batter, deep-fry until golden brown and transfer to paper towels to drain.

Serve with malt vinegar or your choice of condiments.