Best 4 Crispy Beer Battered Tilapia Recipes
**Crispy Beer-Battered Tilapia: A Culinary Delight Worth Trying**
Indulge in the crispy delight of beer-battered tilapia, a culinary masterpiece that tantalizes taste buds with its golden-brown exterior and flaky, succulent interior. Prepared with fresh tilapia fillets, this dish is coated in a light and airy batter infused with the refreshing flavor of beer, creating a perfect balance of crispy and tender textures. Accompanied by a zesty tartar sauce and a refreshing lemon wedge, this recipe promises an explosion of flavors that will leave you craving for more. Whether you're a seafood enthusiast or seeking a quick and easy weeknight meal, this crispy beer-battered tilapia recipe is sure to become a favorite in your kitchen. Dive into the detailed instructions and discover the secrets behind achieving that perfect crispy crust and tender tilapia flesh.
CRISPY BEER BATTER FISH RECIPE
This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!
Provided by Shawn
Categories Main Dish
Number Of Ingredients 10
Steps:
- Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
- Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
- To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
- Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!
Nutrition Facts : Calories 262 kcal, Sugar 1 g, Sodium 1256 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 34 g, Cholesterol 103 mg, ServingSize 1 serving
CRISPY BREADED TILAPIA
Steps:
- Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
- Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
- Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 14.6 g, Cholesterol 87.8 mg, Fat 10.4 g, Fiber 0.1 g, Protein 26.9 g, SaturatedFat 1.4 g, Sodium 1478 mg, Sugar 0.3 g
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
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
Tips:
- Use fresh tilapia fillets for the best results.
- Make sure the tilapia fillets are completely dry before battering them, or the batter won't adhere properly.
- Use a light beer for the batter to avoid a heavy, bitter taste.
- Don't overcrowd the pan when frying the tilapia or it will not cook evenly.
- Serve the tilapia immediately with your favorite dipping sauce.
Conclusion:
Crispy beer-battered tilapia is a delicious and easy-to-make dish that is perfect for a weeknight meal or a casual gathering. The light and crispy batter is perfectly complemented by the flaky tilapia fillets, and the dish can be served with a variety of dipping sauces to suit your taste. So next time you're looking for a quick and tasty meal, give this crispy beer-battered tilapia recipe a try!
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