Fried fish with jalapeno and watermelon salad
185g self-raising flour
160ml non-alcoholic beer
2 tsp garlic salt
Vegetable oil, to deep-fry
400g firm white fish fillets, cut into thick strips
2 pita breads
Jalapeno and watermelon salad
2 fresh jalapeno chillies, thinly sliced
100g red onion, thinly sliced
1 clove garlic, thinly sliced
2 tbsp white grape vinegar
1 tbsp caster sugar
500g seedless watermelon, coarsely chopped
200g baby cos lettuce, trimmed and leaves separated
400g avocados, thinly sliced
1 cup fresh coriander leaves
2 tbsp lime juice
1 tbsp olive oil
Whisk 125g flour, non-alcoholic beer and garlic salt to form a thick batter and refrigerate for 15 mins.
Meanwhile, make salad.
Combine jalapenos, onion, garlic, vinegar and sugar in a large bowl; stand for 10 mins.
Strain the mixture and discard the liquid.
Return jalapeno mixture to a bowl.
Add watermelon, lettuce, avocado, coriander, juice and oil; toss to combine.
Heat oil for deep-frying until medium hot.
Place remaining flour in a bowl.
Coat fish in flour; shake away excess.
Dip fish in batter; drain off excess.
Deep-fry fish in batches until golden.
Serve with pita bread.