Beer-battered Tilapia With Mango Salsa

Serving 4 people

35 min


  • beer 1/2 cup beer
  • canola oil 4 teaspoons canola oil, divided
  • cayenne pepper 1/8-1/4 teaspoon cayenne pepper
  • flour 2 tablespoons all-purpose flour
  • fresh cilantro 1 tablespoon chopped fresh cilantro
  • ground cumin 1/4 teaspoon ground cumin
  • lime juice 2 tablespoons lime juice
  • mango 1 ripe mango, diced (1 1/2 cups; see Tip)
  • red onion 1/4 cup finely chopped red onion
  • rice vinegar 2 tablespoons rice vinegar
  • salt 1/4 teaspoon salt, or to taste
  • tilapia fillets 1 to 1 1/4 pounds tilapia fillets, cut in half lengthwise
  • whole-wheat flour 3 tablespoons whole-wheat flour
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How to make it

  1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne to taste in a medium bowl.
  2. Whisk in beer to create a batter.Coat half the tilapia pieces in the batter.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  4. 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.
  5. 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.
  6. Serve immediately with the salsa.