Beer Battered Fish  recipe
Prep Time
25min
Cook Time
20min
Total Time
45min

Crispy beer-battered fish served with a tangy coriander-yogurt dressing and a refreshing red cabbage slaw.

Ingredients

4 Servings
(1 serving = 1 portion of fish with slaw and dressing)

For the Beer Battered Fish

  • 2piece
    Tilapia fillets
  • Cornstarch

For the Wet Batter

  • 1/2cup
    all-purpose flour
  • 1/2tsp
    baking powder
  • 3tsp
    paprika powder
  • Salt & pepper
  • 3tbsp
    poussin powder
  • 1/2can
    beer

For the Coriander-Yogurt Dressing

  • 1bundle
    fresh coriander
  • 1cup
    Greek-style yogurt
  • 1piece
    red onion
  • 2piece
    green bullet chillies
  • 1tsp
    lemon juice
  • Salt

For the Red Cabbage Slaw

  • 1/2piece
    medium-sized red cabbage
  • 2piece
    large carrots
  • 1tsp
    red wine vinegar
  • 1tsp
    balsamic vinegar
  • Salt & pepper
  • 4tsp
    mayonnaise
  • 1tsp
    sour cream

How to make Beer Battered Fish

Prepare the Fish

  1. Cut the tilapia fillets into pieces and toss them in cornstarch to create a thin coating.

    Step 1.1: Cut the tilapia fillets into pieces and toss them in cornstarch to create a thin coating

Make the Wet Batter

  1. In a large bowl, whisk together all-purpose flour, baking powder, paprika, salt, pepper, and poussin powder.

    Step 2.1: In a large bowl, whisk together all-purpose flour, baking powder, paprika, salt, pepper, and poussin powder
  2. Slowly add half a can of cold beer to the flour mixture, stirring until smooth. If the batter is too thick, add a splash of beer to loosen it up.

    Step 2.1: Slowly add half a can of cold beer to the flour mixture, stirring until smooth
  3. Dip each piece of the cornstarch-tossed fish into the wet batter, ensuring it's fully coated.

    Step 2.1: Dip each piece of the cornstarch-tossed fish into the wet batter, ensuring it's fully coated

Fry the Beer-Battered Fish

  1. Heat vegetable oil in a deep frying pan or wok to about 180°C (350°F).

  2. Carefully add the battered fish pieces to the hot oil and fry for about 2 minutes on each side, or until golden brown and crispy.

    Step 3.1: Carefully add the battered fish pieces to the hot oil and fry for about 2 minutes on each side, or until golden brown and crispy
    Step 3.2: Carefully add the battered fish pieces to the hot oil and fry for about 2 minutes on each side, or until golden brown and crispy
  3. Remove the fish from the oil and drain on a plate lined with paper towels.

Make the Coriander-Yogurt Dressing

  1. In a food processor, combine chopped coriander, Greek yogurt, red onion, green chillies, and lemon juice. Pulse until smooth.

    Step 4.1: In a food processor, combine chopped coriander, Greek yogurt, red onion, green chillies, and lemon juice
  2. Season with salt to taste. If the dressing is too thick, add a splash of water to adjust the consistency.

Prepare the Red Cabbage Slaw

  1. In a large bowl, combine finely sliced red cabbage and grated carrots.

    Step 5.1: In a large bowl, combine finely sliced red cabbage and grated carrots
  2. Add red wine vinegar, balsamic vinegar, mayonnaise, and sour cream. Toss well to coat the vegetables.

    Step 5.1: Add red wine vinegar, balsamic vinegar, mayonnaise, and sour cream
  3. Season with salt and pepper to taste and chill in the fridge for at least 20 minutes.

  4. Plate the crispy beer-battered fish alongside a generous portion of chilled red cabbage slaw.

  5. Drizzle or serve the coriander-yoghurt dressing on the side for dipping.

  6. Garnish with a sprig of fresh coriander, if desired.

Tips & Tricks

  1. Ensure the beer is cold for a lighter and crispier batter.

  2. Work in batches when frying to avoid overcrowding the pan.

  3. Adjust the spice level of the dressing by varying the amount of green chillies.