Beer Battered Tilapia With Mango Salsa Recipe

Ingredients for Beer Battered Tilapia With Mango Salsa

• 1 ripe mango, diced
• Red Onion
• Rice Vinegar
• 1 tablespoon lime juice
• Of Fresh Mint
• 1 cup whole wheat flour
• Ground Cumin
• Chili Powder
• 1 cup dark beer
• Tilapia Fillet
• Corn Oil

How to Make Beer Battered Tilapia With Mango Salsa

1. **Mango Salsa Prep:** Combine 1 ripe mango, diced; 1/4 cup red onion, finely chopped; 1 tablespoon white wine vinegar; 1 tablespoon lime juice; and 1/4 cup fresh mint, chopped. Gently mix and refrigerate while preparing the fish (at least 15 minutes).
2. **Batter Up:** In a medium bowl, whisk together 1 cup whole wheat flour, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (or to taste), and 1 cup dark beer until smooth. Let the batter rest for 10 minutes.
3. **Prep the Tilapia:** Clean and pat dry 4 tilapia fillets (about 1 pound total). Cut each fillet in half lengthwise to create smaller, more evenly cooked pieces.
4. **Fry Time:** Heat 1/2 inch of vegetable oil in a large, shallow frying pan over medium-high heat (about 350°F).
5. **Batter and Fry:** Dip each tilapia piece in the batter, ensuring it's fully coated. Carefully place the battered fish in the hot oil, ensuring not to overcrowd the pan.
6. **Golden Brown:** Cook for 2-3 minutes per side, or until the batter is golden brown and crispy, and the fish is cooked through and flakes easily with a fork.
7. **Drain and Serve:** Remove the cooked tilapia and place it on a paper towel-lined plate to drain excess oil.
8. **Garnish and Enjoy:** Top the crispy tilapia with the refreshing mango salsa and serve immediately.