Beer-Battered Tilapia with Mango Salsa

Ingredients

• 3 tablespoons whole-wheat flour
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 1/8-1/4 teaspoon cayenne pepper
• 1/2 cup beer
• 1 pound tilapia fillets (about 3), cut in half lengthwise
• 4 teaspoons canola oil, divided
• Mango Salsa (recipe follows)

Directions

Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with Mango Salsa.