Red Snapper Fish and Chips | RICARDO

Ingredients

• 2 lb (900 g) unpeeled russet potatoes, cut into wedges 1/2 inch (1.5 cm) thick
• 2 tbsp (30 ml) vegetable oil
• 1/4 cup (60 ml) mayonnaise
• 1/4 cup (60 ml) sour cream
• 1 tbsp (15 ml) tomato-based chili sauce
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1 cup (150 g) unbleached all-purpose flour
• 1 tsp baking powder
• 1 cup (250 ml) cold tonic water
• 3/4 lb (340 g) skinless red snapper fillets, cut into 8 strips
• Vegetable oil, for frying