Fried capers are a fantastic, salty accompaniment to these crisp, beer-battered tilapia fillets.
Slideshow: Cooking with Beer Recipes
32 ounces canola oil
1 cup flour
1 tablespoon baking powder
1 tablespoon Old Bay seasoning
One 12-ounce bottle of ale
2 pounds tilapia fillets, cut into 4-inch pieces
1 cup cornstarch
2 ounces capers
2 lemons, halved
How to Make It
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.
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