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Beer-Battered Tilapia with Mango Salsa

ChubbyBunny
ChubbyBunny Posts: 3,523 Member
edited September 19 in Recipes
MF4611.JPG

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)

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.

SERVES: 4

NUTRITION INFORMATION: Per serving: 242 calories; 7 g fat (1 g sat, 4 g mono); 48 mg cholesterol; 21 g carbohydrate; 23 g protein; 2 g fiber; 234 mg sodium.

Replies

  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    MF4611.JPG

    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)

    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.

    SERVES: 4

    NUTRITION INFORMATION: Per serving: 242 calories; 7 g fat (1 g sat, 4 g mono); 48 mg cholesterol; 21 g carbohydrate; 23 g protein; 2 g fiber; 234 mg sodium.
  • erovey
    erovey Posts: 6
    This sounds wonderful- I'd love to get the Salsa recipe!
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    I have posted a few with other dishes. I will look for a few more to post.
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    Mango Salsa (mentioned in recipe above)

    1 ripe mango, diced (1 1/2 cups) (see Tip)
    1/4 cup finely chopped red onion
    2 tablespoons lime juice
    2 tablespoons rice vinegar
    1 tablespoon chopped fresh cilantro

    Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

    SERVES: 4 (about 1/ cup each)

    NUTRITION INFORMATION: Per serving: 50 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 13 g carbohydrate; 0 g protein; 1 g fiber; 2 mg sodium.

    Tips:
    Some did not love the taste of raw onion, just a heads up.
    Others also added a little salt to individual servings.
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