Try our crispy battered fish alongside a refreshing watermelon and avocado salad. This recipe marries the satisfying crunch of fried fish with the vibrant, sweet juiciness of watermelon and the creamy goodness of avocado. A perfect summer dish that’s guaranteed to impress!
Crispy battered fish with watermelon and avocado salad
Ingredients
- 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
- Avo & watermelon salad
- 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
Instructions
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 avo and watermelon salad
Combine onion, garlic, vinegar and sugar in a large bowl; stand for 10 minutes. Strain the mixture; discard liquid. Return the 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.
Notes
FOOD TEAM TIP - If you're looking for the crunch of perfect beer-battered fish but without the alcohol, try using soda water instead. If you like your salad with a bit of a kick, add 2 fresh jalapeño chillies, thinly sliced.
Did you make our recipe? tag us on our Instagram @foodandhomesa!
ALSO SEE: Classic fish and chips with lemon aioli
Classic fish and chips with lemon aïoli