Beer Battered Fried Tilapia
I like cooking fish because it is light, easy to prepare and it is so very delicious. Before I came up with this recipe I tried different variations and tried many different mixes. Nothing worked well for me and my family. I found this recipe just surfing around on one of the Russian cooking sites. The flaky fish filet inside and a light crust outside make this dish heavenly. It goes very well with tartar sauce and lightly stir-fried Zucchinis.
For 4 servings you will need:
• 3 medium size Tilapia filet
• 2 large zucchinis sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• About ½ pint vegetable oil for frying
For the batter you will need:
• 1 cup light beer
• 1 cup all purpose white flour
• 1 tablespoon pink Himalayan salt
• 1 teaspoon sweet paprika
• Red chili pepper to taste (optional)
• Crushed black pepper to taste
In the large skillet preheat vegetable oil on high.
Meanwhile slice Tilapia into 2 inch long pieces.
In the medium size mixing bowl mix together beer, flour, salt, paprika, chili pepper and black pepper.
The real secret of a good crust is the right oil temperature, if it is not hot enough then the crust will absorb a lot of oil, if it is too hot then it burns very easy, it has to be just right. In order to see if oil is the right temperature drop a small amount of batter into the hot oil, if it starts dancing across the surface the oil is ready for frying. But if the drop of batter burns then let the oil cool a bit, if the dab of batter sinks the oil is not hot enough.
Dip each piece of the fish in the butter and cook it for about 3 minutes on each side.
When fish is ready rest it on the plate covered with a paper towel.
While fish is resting on the side prepare the vegetables. Preheat wok with olive oil to a high temperature. Slice your Zucchinis into thin strips and place them into wok. Cook for 2 minutes then add soy sauce and cook for another 2 minutes.
Now it is ready to serve!