Beer Battered Fish

Cut the tilapia fillets into pieces and toss them in cornstarch to create a thin coating.

In a large bowl, whisk together all-purpose flour, baking powder, paprika, salt, pepper, and poussin powder.

Slowly add half a can of cold beer to the flour mixture, stirring until smooth. If the batter is too thick, add a splash of beer to loosen it up.

Dip each piece of the cornstarch-tossed fish into the wet batter, ensuring it's fully coated.

Heat vegetable oil in a deep frying pan or wok to about 180°C (350°F).

Carefully add the battered fish pieces to the hot oil and fry for about 2 minutes on each side, or until golden brown and crispy.

Remove the fish from the oil and drain on a plate lined with paper towels.

In a food processor, combine chopped coriander, Greek yogurt, red onion, green chillies, and lemon juice. Pulse until smooth.

Season with salt to taste. If the dressing is too thick, add a splash of water to adjust the consistency.

In a large bowl, combine finely sliced red cabbage and grated carrots.

Add red wine vinegar, balsamic vinegar, mayonnaise, and sour cream. Toss well to coat the vegetables.

Season with salt and pepper to taste and chill in the fridge for at least 20 minutes.

Plate the crispy beer-battered fish alongside a generous portion of chilled red cabbage slaw.

Drizzle or serve the coriander-yoghurt dressing on the side for dipping.

Garnish with a sprig of fresh coriander, if desired.