Here’s our fun beer-battered fish & watermelon salad! We wanted to make a satisfying fish recipe that also introduced interesting flavours for you to try. We paired watermelon with jalapeño and finished it off with some creamy avocado and lettuce. We used snapper in this recipe but you could use any firm white fish you prefer, such as hake.
PREP + COOK TIME 50 MINUTES | SERVES 4
- 1 1/4 cups self-raising flour
- 2/3 cup chilled beer
- 2 tsp garlic salt
- vegetable oil, for deep-frying
- 400g firm white fish fillets, cut into thick strips
- 2 pitta breads
Jalapeño & watermelon salad
- 2 fresh jalapeño chillies, thinly sliced
- 1 small red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tbsp white wine vinegar
- 1 tbsp caster sugar
- 500g seedless watermelon, coarsely chopped
- 200g baby cos lettuce, trimmed, leaves separated
- 2 avocados, thinly sliced
- 1 cup loosely packed coriander leaves
- 2 tbsp lime juice
- 1 tbsp olive oil
WHISK 3/4 cup of the flour, the beer and garlic salt in a medium bowl to form a thick batter; refrigerate for 15 minutes.
For the jalapeño and watermelon salad
COMBINE jalapeños, onion, garlic, vinegar and sugar in a large bowl; stand for 10 minutes. Strain jalapeño mixture; discard liquid. Return the jalapeño mixture to bowl, add the watermelon, lettuce, avocado, coriander, juice and oil; toss to combine.
FILL a wok one-third with oil and heat to 180°C (or until a cube of bread browns in 15 seconds).
PLACE the remaining flour in a medium bowl. Coat fish in flour; shake away excess. Dip fish in batter; drain off excess.
DEEP-FRY the fish, in batches, until golden and cooked through. Drain on a paper towel.
SERVE fish immediately with salad and pitta bread.
TIP – If you’re looking for the crunch of perfect beer-battered fish but without the alcohol, try using soda water instead!
Did you make our recipe? tag us on our Instagram @foodandhomesa!