Beer Battered Talapia

My husband has been craving beer battered fish for as long as I've known him. His mother had made it when he was a child and well, the boy loves to reminisce over the food his mother served during his childhood.

Being the loving and doting wife that I am, I decided to make his beloved beer battered fish.... it was only thirteen years after he asked for it, but that's not really the point, is it?

I found this recipe online and played around with it to make it my own. I liked this recipe because it called for olive oil. I don't generally fry food, but if you're going to beer batter fish, you must fry it! I used Pyramid's Apricot Ale for the beer.

If you know me, then you also know that I am a bread lover and felt the need to make this a  talapia sandwich. I decided to use a favorite of mine, Kings Hawaiian Bread, which has recently come out with their own version of sliced bread. Um, hello. How fantastic is that? Just butter and crisp it up in a pan and then sandwich the beer battered talapia fillet.

I found a cole slaw recipe  that would serve as a good side, but I thought it would be delicious inside my beer battered talapia sandwich as well. (Ever since accompanying my friend to Poppy Ridge's restaurant I discovered that I indeed like cole slaw. Until then I wouldn't touch the stuff until it was served alongside Poppy Ridge's delicious vegetarian burger.)

Aaannyway....the beer battered fish was delicious and we were giving each other high-fives... for him having the craving and for me satisfying  it! 

Note: In the cole slaw recipe I substituted plain yogurt for sour cream  and included dried cranberries. Also, in the mandarin relish over the fish I substituted sriracha hot chile sauce for the chile paste.