Beer-Battered Tilapia with Mango Salsa

13 Reviews
From: EatingWell Magazine Fall 2004

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.

Ingredients 4 servings

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

Preparation

  • Active

  • Ready In

  1. To prepare salsa: Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl.
  2. To prepare tilapia: Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne to taste in a medium bowl. Whisk in beer to create a batter.
  3. 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 the salsa.
  • Tip: To cut a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut into desired size.

Nutrition information

  • Per serving: 240 calories; 7 g fat(1 g sat); 2 g fiber; 19 g carbohydrates; 25 g protein; 72 mcg folate; 57 mg cholesterol; 9 g sugars; 0 g added sugars; 715 IU vitamin A; 26 mg vitamin C; 26 mg calcium; 1 mg iron; 207 mg sodium; 505 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Folate (17% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch 1 fruit 3 lean meat 1 fat (mono)

Reviews 13

May 08, 2014
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By: EatingWell User
Delicious - with a capital D very nice combination of fish and salsa. Highly recommended Pros: very easy to make - very light batter
March 04, 2014
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By: Sherry
Loved the fact that the fish tastes deep fried, but it's not. Tried to make this dish with a different batter recipe and it didn't turn out as well as this one. You don't need to make the salsa, but it is a wonderful addition to the fish. Saving this one for sure!
July 28, 2012
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By: EatingWell User
Pretty good! I just cooked this for my family for dinner. My sister thought it was only all right, my dad didn't like it (but he doesn't like beer.) My mom and I both liked it a lot. Mom especially enjoyed the mango salsa. But because I'd never sliced a mango before, that was easily the hardest part about this meal. If you aren't familiar with slicing mangos, I recommend buying pre-sliced if you can find it! The fish was a bit bland and could do with more salt and seasoning. I was on the conservative side with the cayenne because I can't stand spicy food, but I'll probably kick it up next time I make this to boost the flavor. Also, I had trouble with the batter falling off the fish when turning it, but I found that brushing the top of the fish with a bit more batter while it was cooking helped it solidify a bit before flipping the fish over again to brown the newly added batter, plus this added more flavor. Cons: Mango is a **** to slice
October 09, 2011
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By: Amanda Darlene Gall
Good batter and fish The batter was really good I used guiness. My first batch turned out great but for some reason the batter fell off of the second. Mango salsa was good but I think I may be allergic so won't be finishing that.
August 16, 2011
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By: EatingWell User
helpful tip To those of you who could not find the mango salsa....if you look to the right of the recipe, (in the green lettering) you will see a heading "You Might also Like", under that heading is the mango salsa. I hope that helps you out.
June 15, 2011
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By: Richelle Olson
Delicious and light I like the batter in this recipe as an alternative to my fish and chips batter, which is thick and heavy. I like to use this recipe for my fish tacos. When you're done, simply heat up some corn tortillas, wrap the tilapia in them with some chopped cabbage and the mango salsa, and you have some delicious, light tacos! Pros: Light batter, but very flavorful Cons: None
October 03, 2010
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By: EatingWell User
Loved both the fish and the salsa. Have made it several times since discovering it and my family doesn't even realize it is good for them!
May 01, 2010
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By: EatingWell User
I like the fact that this recipe uses whole wheat flour. Adding just a little chopped jalepeno to the salsa will give it a little extra kick.
March 18, 2010
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By: Lish
The flavors in this dish are very good. However my batter completely fell off in the pan. I will definitely try it again with a different technique. Also will add a kick of flavor.