Recipe courtesy of EatingWell.com

Beer-Battered Tilapia with Mango Salsa

Lovers of fried fish get the taste without all the calories in this recipe. Seasoned whole-wheat flour improves the usual fish-and-chips batter. A good pilsner or lager makes this dish taste best-and since you only need 1/2 cup, there's some left over for the cook to enjoy.
  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  2. 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.
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