Beer-Battered Tilapia With Mango Salsa |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made some slight revisions: more spice, only whole wheat flour, dark beer, less vinegar and lime juice and mint in the salsa instead of cilantro. I omitted the salt entirely. I used a large, shallow frying pan so I was able to cook all the pieces at once. Ingredients:
1 mango, diced |
1/4 cup red onion, minced |
1 1/2 tablespoons rice vinegar |
1 1/2 tablespoons lime juice |
1 tablespoon fresh mint, chopped |
5 tablespoons whole wheat flour |
1/2 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 cup dark beer |
3/4 lb tilapia fillet (2 fillets) |
2 -3 tablespoons corn oil |
Directions:
1. Combine the mango, onion, vinegar, lime juice and mint. Let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better).
2. Combine flour, spices, and beer. Using a whisk helps get any lumps out. Put the batter in a shallow dish.
3. Clean and dry the tilapia fillets. Cut in half length-wise.
4. Heat the oil in a large shallow frying pan at medium-high heat.
5. Coat each piece of fish with batter and place in hot oil.
6. Cook on each side for about 2-3 minutes - until batter is crusty and fish is white.
7. Place fish pieces on paper towels to blot excess oil.
8. Serve mango salsa over fish. (I also like to serve it with a side of roasted red potatoes).
9. NOTE: If you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.
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