Ingredients:
For the Fish:
1 lb white fish fillets (cod, haddock, or tilapia)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup cold soda water (or sparkling water)
Vegetable oil for frying
For the Potato Wedges:
4 medium russet potatoes, cut into wedges
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper, to taste
Loaded Toppings:
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
1/4 cup sour cream
2 tbsp green onions, sliced
Optional Dips:
Tartar sauce
Ketchup
Ranch dressing
Instructions:
1. Prepare the Potato Wedges:
Preheat oven to 425ยฐF (220ยฐC).
Toss the potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer.
Bake for 30-35 minutes, flipping halfway, until golden and crispy.
2. Cook the Fish:
Heat vegetable oil in a deep skillet or fryer to 375ยฐF (190ยฐC).
Pat the fish fillets dry with a paper towel. Cut into smaller pieces if desired.
In a bowl, whisk together flour, baking powder, garlic powder, smoked paprika, salt, and pepper. Gradually add the soda water, whisking until smooth.
Dip the fish into the batter, letting excess drip off, and carefully place into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
3. Load the Potato Wedges:
Remove baked wedges from the oven and sprinkle with shredded cheddar cheese. Return to the oven for 2-3 minutes to melt the cheese.
Top with crumbled bacon, sour cream, and green onions.
4. Assemble the Basket:
Place the crispy fish and loaded potato wedges in a large basket or serving platter.
Serve with tartar sauce, ketchup, or ranch dressing on the side.
This Crispy Fish and Loaded Potato Wedges Basket is a delicious and satisfying combo, perfect for sharing or indulging on your own! ๐๐ฅ๐ง
