Czech style Pilsner
Soft malty flavour balanced with a mild bitterness and a fragrant hop nose
4 fillets of tilapia, rinsed, dried and cut lengthwise in half
3 cups flour
For the batter:
1 cup flour
2 tbs baking powder
1 tbs garlic powder
1 tsp paprika
1 tbs pepper
1 tbs salt
1 1/2 cup Big Rock Pilsner
In a large skillet over medium heat, fill the pan with the canola oil until it is 3-5 cm deep. Heat the oil until it reaches 375-400F. ALWAYS keep the oil in this temperature range to ensure the proper frying and prevent the oil from burning.
Meanwhile, in a large shallow dish, combine the flour, baking powder, garlic powder, paprika, pepper and salt until evenly combined. Slowly whisk in the beer. It is alright if you have a few lumps after whisking in. In another large shallow dish, place the additional 3 cups of flour.
Once the oil is up to temperature, dredge a piece of fish in the liquid mixture, let drain it a little to remove any excess, then place in the second dish of flour. Cover in flour and slowly place in the oil. Cook 1 – 2 mins a side (depending on thickness of the fish), until each side is golden and crispy.
Once the fish is golden on both sides, place on a cooling rack with paper towel beneath the cooking rack. This will allow the excess oil to drip off the fish without the bottom getting soggy. Repeat with remaining pieces of fish.
Recipe courtesy of Wine, Food & Friends.