Serve this battered fish up with a big ‘ol plate of homemade fries seasoned with sea salt for a delicious weeknight meal. I serve my battered beer fish with French fries and coleslaw. You can’t have battered fish without those two amazing sides now can you? This recipe for battered beer fish is really easy to make and tastes like you ordered it from the local diner. But guess what? You didn’t! You made it in your own kitchen 🙂
I’ve always made battered fish with all-purpose flour and I’ve got to tell ya, using rice flour did make a major difference. Give it a try!
Ingredients
8 tilapia fillets
1 cup Gold Medal all-purpose flour
2 tablespoons McCormick garlic powder
2 tablespoons ground red pepper (cayenne)
2 teaspoons grated orange peel
2 teaspoons Morton salt
2 teaspoons black pepper
1 teaspoon crushed red pepper flakes
1 Eggland’s Best egg, beaten
1 bottle or can (12 oz) Hefeweizen beer (or your fave brand)
Oil for frying
Instructions
Rinse tilapia fillets and pat dry with paper towels.
In a shallow bowl, mix flour, garlic powder, red pepper, orange peel, salt, black pepper and pepper flakes. Add egg; mix until incorporated. Gradually whisk in beer until a thin batter forms.
In a deep fryer or heavy stockpot, heat oil (about 2 inches) to 350°F.
Dip fillets into batter; add to hot oil in batches. Fry fish, turning once, until both sides are golden brown. Drain on paper towels in a PYREX® Easy GRAB® 2-QT. OBLONG BAKING DISH; serve warm with an ice-cold beer.
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Quick Tip: Serve this fish with your favorite recipe for homemade tartar sauce and lemon wedges.
But the written recipe specifies All Purpose Flour…and does not mention rice flour.
.???