Beer-Battered Tilapia with Mango Salsa

By Jackie618

Recipe from Eating Well

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.

Per serving: 242 calories; 7 g fat ( 1 g sat , 4 g mono ); 48 mg cholesterol; 22 g carbohydrates; 23 g protein; 2 g fiber; 234 mg sodium; 468 mg potassium.

Ingredients

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

Preparation

Step 1

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

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.