Beer Battered Tilapia Pizza
- 1 Tablespoon Unsalted Butter
- 1 cup Heavy Cream
- 3/4 cups Parmesan, Freshly Grated
- Salt And Pepper, to taste
- 1- 1/2 cup Cake Flour
- 1 whole Egg
- 2 Tablespoons Seasoned Salt
- 1 Tablespoon Cumin, Ground
- Pepper And Sea Salt, Freshly Ground, To Taste
- 7 ounces, fluid Beer
- 3 pieces Tilapia Fillets
- Canola Oil, For Frying
- 4 whole Naans, (or Similar Type Of Bread For Your Pizza Base)
- Olive Oil, Just Enough To Brush On The Naans
- 2 cloves Garlic
- 5 sprigs Cilantro
- 2 stalks Scallions
- 1 whole Lemon, Cut Into Wedges
DirectionsWhite sauce: In a medium sized sauce pot over medium heat bring to a light boil the butter and heavy cream.
Whisk in cheese, add pepper and salt to taste.
Remove from heat and continue whisking until the cheese has married the cream.
If you find that the sauce is not thick enough add a bit of flour (1/4 teaspoon) mixed with water.
The sauce will thicken when it begins to cool.
It should drop slowly from the whisk.
Preheat oven 400F.
For the fish: Grab a bowl and add cake flour, egg, and seasonings.
Pop open that beer, add about half of the can (7 ounces) to the bowl and whisk into a batter.
It will be a sticky batter, think pancake-ish.
Batter up! Coat each tilapia fillet with the beer batter and fry in a skillet filled with hot canola oil! Cook over medium heat until fish is goldenly delicious.
Then set aside on a paper towel lined plate.
For the pizza assembly: Grab a baking sheet, place the naans on the sheet and brush with olive oil.
Press the garlic and brush it onto the naan.
Now bake for 15 minutes.
Remove from the oven and now add the white sauce, break the tilapia on top of the sauce and bake for another 10-15 minutes.
You are just baking until the sauce heats and the flavors blend.
.top with chopped scallions and cilantro sprigs.
Provide a wedge of lemon to squeeze over the top.