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Deep-fried white fish fillet
Deep-fried white fish fillet

Deep-fried white fish fillet

Preparation 20 minutes
Cooking time 8 to 10 minutes
Servings 4


  • Frying oil
  • 4 white fish fillets (tilapia, pangasius, haddock, cod, plaice), about 150 to 180 g (5 to 6 oz) each
  • Salt and ground black pepper
  • Herbs for fish
  • Multi-purpose flour or corn starch
  • Batter (see recipe below)
  • Lemon wedges
  • Tartar sauce


  • 500 ml (2 cups) flour
  • 2 ml (1/2 tsp) baking powder
  • One pinch of salt
  • 1 bottle of beer, 341 ml (12 oz), of your choice
  • 1 egg, beaten


  1. Preheat the oil to 190°C (375°F).
  2. Dry the fish fillets (cut them in half, if needed, for deep frying) and season.
  3. Flour each fillet (or coat with corn starch).
  4. Coat with batter (see recipe below) and drop gently into the hot oil.
  5. Fry until fillets are nicely browned. Let drain for a few seconds on paper towels.
  6. Serve hot with lemon wedges, tartar sauce, a green salad or coleslaw.


  1. In a bowl, mix together the dry ingredients.
  2. Add the beer and the beaten egg.
  3. Stir well until the mixture is even.
Availability in stores