Beer Battered Tilapia Pizza Recipe

Name: Beer Battered Tilapia Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Unsalted Butter; 1 cup Heavy Cream; 3/4 cups Freshly Grated Parmesan; Salt And Pepper, to taste; 1- 1/2 cup Cake Flour; 1 whole Egg; 2 Tablespoons Seasoned Salt; 1 Tablespoon Ground Cumin; Freshly Ground Pepper And Sea Salt, 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

Servings: persons

1 Tablespoon Unsalted Butter
1 cup Heavy Cream
3/4 cups Freshly Grated Parmesan
Salt And Pepper, to taste
1- 1/2 cup Cake Flour
1 whole Egg
2 Tablespoons Seasoned Salt
1 Tablespoon Ground Cumin
Freshly Ground Pepper And Sea Salt, 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

1
White sauce: In a medium sized sauce pot over medium heat bring to a light boil the butter and heavy cream.
2
Whisk in cheese, add pepper and salt to taste.
3
Remove from heat and continue whisking until the cheese has married the cream.
4
If you find that the sauce is not thick enough add a bit of flour (1/4 teaspoon) mixed with water.
5
The sauce will thicken when it begins to cool.
6
It should drop slowly from the whisk.
7
Preheat oven 400F.
8
For the fish: Grab a bowl and add cake flour, egg, and seasonings.
9
Whisk together.
10
Pop open that beer, add about half of the can (7 ounces) to the bowl and whisk into a batter.
11
It will be a sticky batter, think pancake-ish.
12
Batter up!
13
Coat each tilapia fillet with the beer batter and fry in a skillet filled with hot canola oil!
14
Cook over medium heat until fish is goldenly delicious.
15
Then set aside on a paper towel lined plate.
16
For the pizza assembly:
17
Grab a baking sheet, place the naans on the sheet and brush with olive oil.
18
Press the garlic and brush it onto the naan.
19
Now bake for 15 minutes.
20
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.
21
You are just baking until the sauce heats and the flavors blend.
22
Serve hot....top with chopped scallions and cilantro sprigs.
23
Provide a wedge of lemon to squeeze over the top.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Tablespoon Unsalted Butter, 1 cup Heavy Cream, 3/4 cups Freshly Grated Parmesan, Salt And Pepper, to taste, and more.

Yes, Beer Battered Tilapia Pizza falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Battered Tilapia Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions