“Fried” Fish Tuesday: Haddock and Mango Salsa

Years ago, my now mother-in-law gave me a cookbook called “Healthy in a Hurry.”  At the time, the book was an eye-opener.  Here was fast, easy, and (at least in the pictures) beautiful and hopefully tasty food.  To be honest, the recipes are sometimes a little hit or miss.  But I usually learn something from making them!  Today’s was no exception.

Beer-battered Tilapia with Mango Salsa

Fish

  • 1 cup whole wheat flour
  • dash ground cumin
  • dash salt
  • dash cayenne pepper
  • 1/2 bottle beer
  • 4 white fish filets (I used haddock)
  • oil, for the “frying”

Salsa

  • diced mango
  • diced pineapple
  • diced tomato
  • diced red onion
  • cilantro
  • salt
  • lime juice
  • dash apple cider vinegar

1. Combine the flour, cumin, salt and cayenne in a medium-sized bowl; whisk in beer to create a batter.

2. Heat oil in a large saute pan and dredge the fish in the batter.  Add the fish to the pan and cook until crispy, about 2-4 minutes per side.  Sprinkle with a healthy dose of salt right as the fish is ready to come out of the pan.

3. Serve immediately, with a large side of salsa.

The Verdict:

Won’t lie.  The fish in this one was a bit of a disappointment.  Even with the salt dosing at the end, the fish was…fishy.  And a bit flavorless.  This needed more salt.  More pepper. Maybe a good dose of lemon in the batter.  And maybe a whole other style of fish – something that actually packs some flavor.  Probably not a repeat.  The salsa, on the other hand, is a constant stand-by – great for chicken, fish, salad, the works.

IMG_0147
the only thing worth salvaging – the salsa did second duty as tropical bruschetta.

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Published by

varinaj

planning, cooking, eating and repeating.

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