Fried fish with jalapeno and watermelon salad

Prep 0 h : 50 m
Cook 0 h : 0 m


  • 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.