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1
Preheat oven to 350 degrees F.
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2
In a small pot heat milk and butter with salt and pepper, to taste, over low heat.
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3
Bring to a simmer.
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4
Layer the sliced potatoes into a 9-inch pie plate or scallop potato dish.
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5
Add hot milk and butter.
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6
Top with cheese and bake for 30 minutes.
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7
Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
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8
Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick.
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9
Place 1/3 of the sliced potatoes into a container with cold water and reserve for Round 2 Recipe.
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10
Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat.
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11
Remove the baking sheet from the oven and spray with nonstick cooking spray.
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12
Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
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13
In a medium pot heat 3 cups of canola oil to 360 degrees F.
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14
In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper.
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15
Whisk in the seltzer water.
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16
Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper.
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17
Dredge the tilapia in the flour, shake off excess, then dip into batter.
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18
Carefully place the battered fish into the hot oil.
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19
Working in batches so not to crowd the pot, fry for 6 minutes until golden brown.
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20
Remove to an oven-proof plate lined with papers towels or a brown paper bag.
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21
Repeat with remaining fillets.
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22
While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
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23
Serve immediately with chips and tartar sauce on the side.
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24
For Tartar Sauce:
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25
Combine in all ingredients in a small bowl and mix until well blended.
