BEER BATTERED TILAPIA FISH AND CHIPS
Crispy and crunchy this beer battered tilapia makes the perfect dinner choice!!
Provided by foodnessgracious
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Pour the canola oil into a deep pan or pot and place over a medium heat. The oil should be about 2 inches deep.
- In a bowl add 1 cup of the flour, beer, salt, pepper and paprika.
- Whisk until smooth.
- Cut the tilapia into strips and pat dry.
- Place the remaining flour onto a shallow plate.
- Bake the french fries as per the directions on the package.
- Once the oil has reached 375 degrees F, start to fry the fish.
- Roll each piece into the flour and shake off the excess.
- Next dip the fish into the batter and let the excess drip back into the bowl.
- Gently place the fish into the hot oil and cook for about 2-3 minutes per side or until golden brown.
- Take the fish from the oil and place on some paper towel to drain.
- You will have to do this in several stages so it's a good idea to place the cooked fish on a baking sheet to keep warm in the oven while you continue with the remaining tilapia.
- Serve with the fries, seasoned with extra salt and pepper and ketchup on the side if desired.
Nutrition Facts : Calories 280 kcal, ServingSize 1 serving
BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)
This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California. I have never had their fish tacos, but this recipe sound great as a main dish or in a taco. From eatingwell.com .
Provided by Tee Lee
Categories Tilapia
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
- Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
- Cook until golden brown, 3 to 4 minutes per side.
- Transfer cooked fish to a plate; keep warm.
- Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
- Cook the remaining fish with the remaining 1 tablespoon oil.
- Serve immediately.
- To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!
Nutrition Facts : Calories 209, Fat 8.6, SaturatedFat 1, Cholesterol 37.8, Sodium 239.1, Carbohydrate 14.1, Fiber 1.5, Sugar 0.9, Protein 17.5
CRISPY BEER BATTERED TILAPIA
After checking many recipes online I wanted to mix my mom's secret ingredient in fish batter. Curry. So I came up with this which was inspired by http://www.food.com/recipe/beer-battered-fish-130102 I loved this recipe. Hope you enjoy it.
Provided by Newbie.Cook
Categories Weeknight
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients together.
- Whisk the egg and add to dry ingredients.
- Add beer gradually while mixing till the batter gets liquid enough.
- Dip the tilapia fillets in the batter and let it rest for a minute.
- In a pan add the oil and put on medium heat.
- Add the tilapia to the pan and fry till each side is golden brown.
- After they're done remove and put on paper towel and let it cool for few minutes before serving.
- You can serve this with boiled rice and/or my Minty Cucumber Salad.
BEER-BATTERED TILAPIA
Fast and easy, lovers of fish & chips get the taste without the calories in this recipe. Seasoned whole-wheat flour improves the flavor. This recipe is very good served with my recipe for Easy Mango Salsa. The recipe courtesy eatingwell.com.
Provided by Barb G.
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine whole-wheat flour, flour, cumin,salt and cayenne in a medium bowl; whisk in beer to create a batter.
- Coat half the tilapia pieces in batter; heat 2 teaspoons oil in a large nonstick skillet over medium-high heat; Letting excess batter drip back in bowl.
- Add fish to the skillet; cook until crispy and golden, 2 to 4 minutes per side; transfer to plate and loosely cover with foil.
- Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil adjust heat as necessary for browning; serve immediately.
Nutrition Facts : Calories 194.9, Fat 6.6, SaturatedFat 1, Cholesterol 56.8, Sodium 206.1, Carbohydrate 8.1, Fiber 0.8, Protein 24.1
BEER BATTERED TILAPIA WITH RED CHILE MANDARIN ORANGE SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat
- In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.
- Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.
- Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.
- While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.
BAJA STYLE FISH TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the Beer Batter:
- Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
- For Cream Sauce:
- Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
- For the Fish:
- In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
- On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
- *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
- **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
BEER-BATTERED FISH AND CHIPS
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
- Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
- Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
- Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
- Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.
CRISPY BEER BATTER FISH & CHIPS
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.
Provided by Chef John
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g
BEER-BATTERED TILAPIA WITH MANGO SALSA
This is a recipe I've seen credited to EatingWell.com. I made some slight revisions: more spice, only whole wheat flour, dark beer, less vinegar and lime juice and mint in the salsa instead of cilantro. I omitted the salt entirely. I used a large, shallow frying pan so I was able to cook all the pieces at once.
Provided by cathianne
Categories Healthy
Time 35m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine the mango, onion, vinegar, lime juice and mint. Let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better).
- Combine flour, spices, and beer. Using a whisk helps get any lumps out. Put the batter in a shallow dish.
- Clean and dry the tilapia fillets. Cut in half length-wise.
- Heat the oil in a large shallow frying pan at medium-high heat.
- Coat each piece of fish with batter and place in hot oil.
- Cook on each side for about 2-3 minutes - until batter is crusty and fish is white.
- Place fish pieces on paper towels to blot excess oil.
- Serve mango salsa over fish. (I also like to serve it with a side of roasted red potatoes).
- NOTE: If you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.
UNCLE BILL'S DEEP FRIED TILAPIA FISH
A very simple, easy to prepare and a tasty recipe. I have been trying out various recipes and finally came up with this recipe that does a great job for tilapia or halibut fish.
Provided by William Uncle Bill
Categories < 30 Mins
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper; set aside.
- Rinse fish fillets under cold water and pat dry with paper towels.
- Cut fish into 1 inch wide by about 4 inches long pieces; set aside.
- In a mixing bowl, combine flour, baking powder, salt and pepper.
- Add beer and beaten egg and whisk until well blended and the batter is light, smooth and quite thin (like whipping cream).
- In a medium size saucepan or a frying pan, heat oil to 350°F.
- Dredge fish pieces in the flour mixture.
- Drop the floured fish pieces into the batter to coat, then lift out with tongs and let the excess batter drip off.
- Drop the battered fish into the hot oil and cook for about 1 minute, turn over and cook for an additional 1 minute or until light golden brown.
- Do not overcook.
- Remove from oil onto paper towels to absorb any excess cooking oil.
- Serve immediately with lemon wedges and tartar sauce.
Nutrition Facts : Calories 2353.8, Fat 224.7, SaturatedFat 18.2, Cholesterol 206.5, Sodium 920.5, Carbohydrate 34.9, Fiber 2.3, Sugar 1.2, Protein 53.3
BEER-BATTERED FISH AND CHIPS
Here's my twist on classic fish and chips. The challenge of making a batch of this pub favorite is timing it so both elements (fish and potatoes) get out hot on the plate without the cook having to set up two fryers. My trick is to blanch the chips in boiling water to precook them, then fry and hold the chips in a warm oven while I fry the fish.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
- Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
- Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
- For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
- To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
- Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
- Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.
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