Enjoy some delicious homemade beer battered fresh Tilapia fillet with delicious homemade chips, served with an awesome tartar sauce. The success of the fish rests on the batter. I used beer because it gives an amazing flavour and makes the batter light and crispy due to its fizz. You can replace beer with just sparkling water. Either way, it all comes out light and crispy.
Prep time: 10mins Cook time: 20 min Servings: 4
- 2 Fresh Tilapia fish fillet, boneless
For the Batter:
- 1 1/2 cups all-purpose flour divided
- 1 1/4 cups dark beer
- 1 tsp cayenne pepper
- 1 tsp sweet smoked paprika
- 1 tsp turmeric powder
- 1 tsp black pepper
- 1/4 tsp sea salt
- 1 tsp garlic puree
For the Chips:
- 8 medium-sized potatoes
- Tartar sauce
- Lemon wedges
- To make the batter: Mix together one cup flour, cayenne, paprika, turmeric, garlic puree, salt and pepper. Add the beer, mix until smooth and there are no lumps left. Refrigerate for an hour.
- In the meantime, peel and slice potatoes into chip shapes. Place in salted water and set aside.
- To prepare fish fillets: cut into strips, pat dry any excess moisture using a kitchen towel. Season with salt and pepper.
- Place remaining flour in a flat, shallow plate. Roll each fish piece in the flour and shake off excess. Dip the floured fish in beer batter and let excess drip back in the bowl.
- Pour oil (2 inches deep) into a deep pan and place over medium heat.
- Gently place the fish in oil and cook for about 2-3 minutes per side or until golden brown.
- Take fish from oil once it’s done and place on a paper towel to drain the excess oil. Remember to keep on a baking sheet to keep warm in the oven while you continue with the remaining pieces. When all fish is fried, serve immediately with your homemade chips and tartar sauce
- In a deep pan over medium heat, fry the potatoes until they are pale and soft for 2-3 mins. Remove from oil and drain on a cooling rack placed over a baking sheet. Let chill for 5 mins then fry again until they are crispy and golden brown. Drain on cooling rack and season with paprika and salt.
Find my other recipes in the March issue below: