Photo: Jodi Pudge
1 lb. tilapia, (2 large fillets), cut into 8 pieces
1/2 tsp salt
2 cups canola oil, (for frying)
1 cup all-purpose flour
1 tsp baking powder
1 cup cold beer
1/2 cup mayonnaise
1 tbsp lemon juice
1 tbsp Dijon mustard
1/4 tsp sugar
2 tbsp finely chopped green onion
2 cups shredded iceberg lettuce
8 small soft hamburger buns
Pat fish dry with paper towels and season with ¼ tsp of salt.
Heat oil in a wok or wide, deep pan (you need the oil to be at least 1-in. deep) over medium heat to about 375F. Combine flour, baking powder and remaining ¼ tsp salt in a bowl, then whisk in beer to make a quick batter.
Dip fish in batter to coat and carefully place into hot oil (a pair of wooden chopsticks works great for this job). Fry fish for 4 min, turning halfway, or until batter is golden and fish is cooked through. Transfer to a rack over a baking sheet to drain.
Stir together mayonnaise, lemon juice, Dijon, sugar and green onion.
Spread mayonnaise sauce inside each bun. Fill with fried fish and shredded lettuce.
Protein 38g, Carbohydrates 66g, Fat 30g, Fibre 3g, Sodium 991mg.
This makes a delicious sandwich, but if your kids think fish on a bun is weird, or prefer to dip fish into sauce, go with chips and wrap in newspaper for a fun meal.
Originally published in the September 2013 issue. Photo by Jodi Pudge.