-
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.
