FREE IN−STORE DELIVERY with any purchase of $75 or more


Deep-fried white fish fillet


20 minutes


8 to 10 minutes



Deep-fried white fish fillet
Add to favourites

Please create an account and sign in to add recipes to your favourites.



Frying oil
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)
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.
  6. Let drain for a few seconds on paper towels.
  7. 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.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.