Ingredients for Beer Battered Tilapia With Mango Salsa
- 1 ripe mango
- 1/4 cup red onion
- 1 tablespoon white wine vinegar
- 1 tablespoon lime juice
- 1/4 cup fresh mint
- 1 cup whole wheat flour
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup dark beer
- 4 tilapia fillets (1 pound)
- 1/2 inch vegetable oil for frying
- 1/4 teaspoon cayenne pepper
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How to Make Beer Battered Tilapia With Mango Salsa
- **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).
- **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.
- **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.
- **Fry Time:** Heat 1/2 inch of vegetable oil in a large, shallow frying pan over medium-high heat (about 350°F).
- **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.
- **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.
- **Drain and Serve:** Remove the cooked tilapia and place it on a paper towel-lined plate to drain excess oil.
- **Garnish and Enjoy:** Top the crispy tilapia with the refreshing mango salsa and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
66g
Fat
8g
Carbs
12g
