In one bowl, whisk 1 cup flour, baking powder, paprika, garlic powder, salt, and pepper.
Whisk in egg and beer until smooth (batter should coat the back of a spoon).
Dredge tilapia portions lightly in flour, dip in batter, then carefully fry until golden brown (about 3–4 minutes per side, depending on thickness). Drain on a rack or paper towels, season immediately with a pinch of salt.
Plate fried tilapia alongside (or on top of) the honey orange slaw. Drizzle with chipotle crema.
Garnish with fresh cilantro and lime wedges.
Ingredients
1 lb. World Dock Seafood® Tilapia Fillets, cut into 2-3 oz. portions
1 cup flour, all-purpose
1 tsp. baking powder
1 tsp. paprika, smoked
1 tsp. garlic, powder
1 tsp. Kosher salt
1 tsp. Black Pepper
1 egg(s)
1 cup beer, lager, cold (adjust for batter consistency)
Honey Orange Slaw, (see recipe below)
Chipotle Crema, (see recipe below)
Honey Orange Slaw
Directions
In a mixing bowl, whisk orange zest/juice, honey, vinegar, and olive oil until emulsified.
Toss with cabbages, carrot, and red onion. Season with salt and pepper. Chill until ready to use.
Ingredients
2 cups green cabbage, shredded
1/4 cup Vidalia Onion, thin sliced
1 orange(s), Florida, juice and zest only
3 tsp. honey
2 tbsp. vinegar, apple cider
3 tbsp. oil, olive
salt and pepper, to taste
Chipotle Crema
Directions
Blend or whisk together sour cream, mayo, chipotles, adobo sauce, lime juice, and salt until smooth.
