Beer-battered Fish

Name: Beer-battered Fish
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 4 Tilapia fillets (optionally halved); of 1 lemon zest; Oil for deep frying; Salt to taste; 2 c AP flour; 1/2 c cornflour; 1 Tbsp baking powder; 1/2 tsp bicarbonate soda; 1 Tbsp turmeric powder; 2 tsp salt; 350-400 ml cold beer (do not use room temperature); 1 Tbsp onion powder; 1 Tbsp paprika; 1 Tbsp garlic powder; 2 tsp black pepper; 1 Tbsp dried mixed herbs; 1 Tbsp Robertson spice for fish (optional)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

For this week’s Fish Dish challenge, I chose beer-battered fish. It’s a simple dish that transforms humble fish fillets, whether tilapia, cod, hake, or another favorite into something special. The beer creates a light, airy batter that fries up beautifully golden and crisp while keeping the fish moist and flaky. #CookpadApron2026

I’ve made this dish twice in the past month and experimented with different potato sides each time. The first time, I boiled potatoes and tossed them with oil and onions; the second time, I made crispy potato wedges. Both paired incredibly well with the fish.

Served with a salad or your favorite dipping sauce, this is a crowd-pleasing dish that is surprisingly easy to make at home.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Served with a salad or your favorite dipping sauce, this is a crowd-pleasing dish that is surprisingly easy to make at home.

Saved

Ingredients

45 minutes

2 servings

4Tilapia fillets (optionally halved)
of 1lemon zest
Oil for deep frying
Salt to taste
Beer batter
2 cAP flour
1/2 ccornflour
1 Tbspbaking powder
1/2 tspbicarbonate soda
1 Tbspturmeric powder
2 tspsalt
350-400 mlcold beer (do not use room temperature)
1 Tbsponion powder
1 Tbsppaprika
1 Tbspgarlic powder
2 tspblack pepper
1 Tbspdried mixed herbs
1 TbspRobertson spice for fish (optional)

Saved

Steps

45 minutes

1

Season fish fillets with salt and lemon zest, then refrigerate while preparing the batter
2

Whisk together all dry batter ingredients until smooth and slowly pour in the beer, whisking until smooth. Stop adding beer when you have a smooth pourable pancake consistency. Let the batter rest in the fridge or 15-20 minutes (for crispier fish)
3

Heat oil to a sizzle (about 180C or 375F)
4

Gently place fish into the hot oil and fry until golden (drizzle extra batter over the top for crispy bits if needed). Take out of the oil onto a paper towel and sprinkle with salt immediately
5

Lightly drop individual fish fillets into plain flour (this lightly coats the fish to make it easier for beer batter to cling on later). Immediately dip individual floured fillets in the beer batter and let excess drip off (each fillet immediately goes into the frying oil after dipping)
6

Serve and enjoy with boiled potatoes, potato wedges, or fries and tzatziki or tartar sauce