Beer-Battered Tilapia with Mango Salsa
- cal. (kcal) 242
- Makes: 4 servings
- Prep: 20 mins
- Start to Finish: 35 mins
- Carb Grams Per Serving: 22
salt, or to taste
tilapia fillets, (about 3), cut in half lengthwise
canola oil, divided
Mango Salsa, (recipe follows)
- 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.
ripe mango, diced (1-1/2 cups)
finely chopped red onion
chopped fresh cilantro
- Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 242 cal., 7 g total fat (1 g sat. fat), 48 mg chol., 234 mg sodium, 22 g carb. (2 g fiber), 23 g pro.