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.
Nutrition Info
- Serving: Per serving
- Calories: 242
- Carbohydrates: 22g
- Fat: 7g
- Protein: 23g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 48mg
- Potassium: 468mg
- Sodium: 234mg
- Exchanges: 1/2 starch, 1 fruit, 3 very lean meat, 1 fat (mono)
- Carbohydrate Servings: 1 1/2