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.
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.
Calories 242, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 48 mg, Sodium 234 mg, Carbohydrate 22 g, Fiber 2 g, Protein 23 g, Potassium 468 mg. Daily Values: Vitamin C 35%, Calcium 13%. Exchanges: Starch 0.5,Fruit 1,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet