Fried capers are a fantastic, salty accompaniment to these crisp, beer-battered tilapia fillets. Slideshow: Cooking with Beer Recipes
In a large saucepan or Dutch oven, heat the canola oil to 350º. Meanwhile, in a large mixing bowl, whisk together the flour, baking powder and Old Bay. Whisk in the beer, adding additional water if needed.
Dust the tilapia with the cornstarch and dredge through the beer batter. Gently place in the oil and fry until golden brown, about five minutes. Transfer to a paper-towel lined baking sheet and season with salt.
Dust capers with cornstarch and fry for two minutes. Transfer to the baking sheet. Serve tilapia and capers with lemon halves.