I am finally getting my foodblogging mojo back. I have been sick for 2 weeks and I’m still feeling a bit blah but not as bad. I actually made this Beer-Batter Tilapia Fish & Chips combo for dinner the day after we visited the NC Aquarium almost 3 weeks ago. While there, I had the fish and chips for lunch and it was really good. Simple but good. While driving home and thinking about what to make for dinner Scott suggested to make fish and chips with the bag of tilapia fillets that we had in the freezer. But as we neared our house I just felt so exhausted to cook anything so we stopped at Food Lion to get a cooked rotisserie chicken and sides for that night’s dinner.
Beer-Battered Tilapia Fish & Chips became the following night’s dinner where my son ate, if I remember it right, 5 pieces. It must really be that good. I was struck with cold the day after so I’m just writing about this now. If you noticed, Feistycook has been quiet lately. I feel much better now so here we go. Let’s make Fish & Chips!
- 5-6 tilapia fillets (cut it half)
- 1 can of beer
- 2 cups of flour
- 1 tbsp baking powder
- sprinkle of garlic powder
- sprinkle of chili powder
- sprinkle of sage powder
- sprinkle of cumin powder
- sprinkle of salt and pepper
- oil for frying
- FOR THE FRIES: refer to this recipe but cut the fries thicker than usual, no sprinkle of parmesan cheese..
- Pat dry the tilapia fillets with paper towel. In a large bowl, stir together flour, baking powder, garlic powder, chili powder, sage powder, cumin powder, salt and pepper. Pour in the beer and stir until well incorporated. The batter should be in stirring consistency but thick enough to hold onto the fillets.
- Heat up oil in a frying pot. Drench the fillets 3 pieces at a time. Slowly drop 2-3 drenched fillets into the hot oil. Fry the fillets, turning occasionally, until golden brown. About 7-8 minutes. Transfer the fried fish into a platter lined with paper towel. Repeat with the remaining fillets.
- On another frying pot, fry the fries. I used the double-fry method. The potatoes were cut a little bit thicker.
You can serve the fish with tartar sauce but we love this Zesty horseradish sauce from Crowning Touch. It’s really good.
Look how beautiful that is. It tastes good too!