Beer Battered Tilapia, with Red Tartar

Beer Battered Tilapia, with Red Tartar

This was one of my entries into the 2014 Mezzetta Make That Sandwich contest.

Fish fries are a way of life in Wisconsin, but rarely do you get a sandwich quite like this. I enjoy finding new combinations of favorite foods. It brings excitement to the meal. Life is meant to be enjoyed and relished. We all need to find our place in the world. That is why I host my podcast Make Your Someday Today. I talk to successful people from around the world, like Julie (a Ukrianian-born Israeli who specializes in time management strategies) and then we apply their life-stories to you (and to me!)

Beer Battered Tilapia, with Red Tartar
Serves 4

4 Kaiser rolls (or other large roll)
Beer Batter (or any other fish batter, your preference)
Enough cooking oil to fill a pot to 3-4 inches
4 tilapia fillets, 3 ounces each (or any mild-flavored fish)
Beer Batter
1 cup all-purpose flour
1 egg, beaten.
1 tablespoon garlic powder
½ teaspoon cayenne powder

12-24 ounces of beer (Do not use a very hoppy beer, like an IPA. Use a British Mild, like Boddington.)

  1. Combined the first four ingredients.
  2. Mix in egg.
  3. Slowly add the beer while stirring to prevent lumps. This should be a thin batter. You may only need 12 ounce, but 16 is more likely. When you dip the fish into it, you should still be able to see the fish through the thin layer of batter. (If you have extra, drink it!)
  4. Heat oil to 375F (using a thermometer is recommended.
  5. Dry the fish fillets.
  6. Mix all ingredients for the red tartar while waiting for the oil to get to temperature. (The sauce can be made a day in advance for better flavor.)
  7. When the oil is hot, dip the fillets into the batter, and carefully lower into the oil. Depending on the size of your fryer, you may only be able to fry one fillet at a time.
  8. When the fish is beginning to brown, carefully turn it over.  Total cook time will be 6-10 minutes, depending on the temperature of the oil and fish.
  9. While the fish is frying, prepare the bun. Toast the cut surface.
  10. Lay lettuce on the bottom. When the fish is done, and drained, lay on the lettuce and top with 1 tablespoon red tartar.

When I make this, I use the remaining batter by dipping Mezzetta Roasted Red Bell Pepper and Mezzetta Garlic Stuffed Olives and then frying them until golden brown.

I’m not giving nutritional data for the sandwich. It will change if you use a different fish, make your batter thin or thick, fry it darker, use a different roll….the variability will change everything. 

Red Tartar
2 Tablespoon tomato paste
1 tablespoon Mezzetta Gourmet Deli Sweet and Hot Pepper Rings
2 Mezzetta Garlic Stuffed Olives, sliced
½ ounce (4 pieces) Mezzetta Cocktail Onions, chopped
1 tablespoon liquid from the cocktail onion jar (to thin the tomato paste)
  1. Mix all ingredients together and chill. Making this a day in advance is recommended for best flavor.

Nutritional Data (per tablespoon)
Calories:         15
Fat:                1.4g
Sat fat:           0.0g
Chol:              0mg
Sodium:  116.2mg
Carbs:            2.9g
Fiber:             0.1g
Protein:             0g