- 2 tilapia fillets
- 1 cup all-purpose flour
- 1 cup Guinness stout
- 1 egg
- Salt and pepper
- Malt vinegar
- Oil for frying
Instructions
Pour flour and Guinness into a bowl. When pouring the beer, try to pour against the side to stop the creamy head from forming. Crack the egg into the batter, and lightly season with salt and pepper. Whisk together thoroughly.
If you look at the tilapia fillets, you will notice they have a natural divide down the center. Slice each fillet in half, so that they'll be more manageable to cook. Lightly salt, pepper, and flour each side, then dip in batter to coat. Drop each piece into the oil, taking care not to crowd the oil or let the fish pieces stick together. I did two pieces at a time in my small fryer. Cook for about 6 minutes.
Serve immediately to retain crunchy exterior. Pour malt vinegar over the fish and salt to taste before eating. This recipe, along with the potatoes, makes 2 servings. There is more than enough batter here to fry a lot more fish than just our two fillets, so keep that in mind if multiplying the recipe.
Wow, I was wondering when you were going to feature fish and chips. As long as there is still oil in the fryer, might as well. The pictures are great, especially the one of the batter and the uncooked fish on the board. Very stylish. As for suggestions, the finished products looked so good that I am not sure if there is anything I am confident to add. Looking at the batter, you may try a firmer batter with a little less liquid. Also, you may try using a lighter beer to have a paler batter. I always add a little sugar to the batter to hasten browning as the sugar will help browning quicker. There is enough salt to balance it so it really doesn't add sweetness that you will taste. Try cutting the fish in smaller pieces if your fryer space is tight. I love your idea of the roasted pototoes. Mom and I used to call them major fries. That is as satisfying as fries (chips) but with less fat. I still remember having fish and chips with you at the water front in Portsmouth. What a great place for it, right by the historic Royal Navy dockyard and the HMS Victory. Also great was the fish and chips at the Conan Doyle pub in Edinburgh with served with mushy peas. Whenever I have fish and chips, I can't decide whether I should have tartar sauce or malt vinegar. How about both? Great continuation of Pub Week. You have featured enough rich food this week. Is it Salad Week next week? Just kidding!
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