Uncle Bill's Deep Fried Tilapia Fish

Uncle Bill's Deep Fried Tilapia Fish created by Grumpybaker

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.

Ready In:
17mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

"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."

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  1. watchmanbryle
    Uncle Bill, is their a substitute ingredient that i can use to replace the beer in this recipe?
  2. watchmanbryle
    Can i substitute the beer in this fish batter recipe with something else?
  3. Johnny J.
    YES YES YES! we used Founders Porter. Dark~Rich~Sexy. Super ! Thanks Uncle Bill~?~
  4. wtsealman
    Very good. I owned a Bar and Grille in the early 2000s, and had a Friday night fish fry. I dropped the beer batter and switched to "Fry Magic" for a dry coating. Customers liked it better and easier cleaning the 2 big fryers. Now I have a beer batter that I loved and my old dry coating. I served Cod and Perch so I will use the dry for them and your beer batter for my tilapia.
  5. Jason M.
    I have always been a fan for beer battered fried fish. My only issue with this was that the breading did not come out as crispy as I usually like it, same as I would get it in a restaurant. So here is what I did to give it that crispiness that you expect at a restaurant, that isn't soggy. I followed the recipe but I increased the beer added another egg, and added Japanese style panko seasoned breadcrumbs. Before I added the breadcrumbs to the batter mix, I crushed up the breadcrums even smaller with a mortar and pestle. After they were "fine"enough, I put them in the batter mix and added the beer and mixed it up. I have been frying up Swai Fillets this way, Yummy
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