Beer-Battered Tilapia with Mango Salsa

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Beer-Battered Tilapia with Mango Salsa

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.

Serves 4

Prep Time 20 min

Total Time 35 min.

Ingredients

  • 3 tablespoon whole-wheat flour
  • 2 tablespoon all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/8-1 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)

Cooking Directions

Step 1

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

Step 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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