Batter-Dipped Tilapia
Need dinner in a pinch? This quick fish dish with its pillowy exterior and lemony tartar sauce will still taste delicious even the second time around.
Servings: 4
Ingredients
- 1-1½ lb skinless tilapia fillets
- ½ cup flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp coarsely ground black pepper
- ¼ tsp cayenne pepper
- 1 egg
- ⅔ cup cold beer
- oil, for frying
Tartar Sauce:
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 2 tbsp chopped capers or chopped dill pickles
- 1 tbsp fresh dill or 1 tsp dried dill
- ½ tsp dijon mustard
- Kosher salt, to taste
- black pepper, to taste
Instructions
- Prepare the fish: In a large bowl, whisk together all dry ingredients. Add egg and beer; whisk until combined. Set aside.
- Prepare the tartar sauce: Combine tartar sauce ingredients in a small bowl. Whisk well. Set aside.
- Add 2 inches of oil to a small saucepan. Heat over medium-high heat until oil reaches 350°F. Lower heat to medium to maintain temperature at 350°F.
- Meanwhile, cut fish into strips or nuggets; add to prepared batter. Stir to completely coat fish pieces.
- Place a few batter-dipped pieces of fish into the hot oil; do not crowd pan. Fry until lightly golden, about 30-60 seconds per side. Transfer to a paper towel-lined cooling rack to drain. Continue with remaining fish.
- Serve alongside tartar sauce.
Notes
Variation: Tilapia can be substituted with turbot, fluke, or flounder.
