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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Moderate

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 pound tilapia fillets (about 3), cut in half lengthwise
4 teaspoons canola oil, divided
Mango Salsa (recipe follows)

1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
2. 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 Mango Salsa.

NUTRITION INFORMATION: Per serving: 242 calories; 7 g fat (1 g sat, 4 g mono); 48 mg cholesterol; 21 g carbohydrate; 23 g protein; 2 g fiber; 234 mg sodium.

Nutrition bonus: Selenium (77% daily value), Vitamin C (35% dv), Calcium (13% dv).

1 1/2 Carbohydrate Servings

RELATED RECIPES: Mango Salsa | Chili-Rubbed Tilapia with Asparagus & Lemon | Asian Halibut & Brown Rice Packets | Sauteed Flounder with Orange-Shallot Sauce | Shrimp Enchiladas Verde | Roast Salmon with Salsa | Mexican Coleslaw

Something went wrong somewhere. There was no coating on the fish. I prepared the recipe about a half hour before cooking the fish. Could that be it? Please feel free to give me some advice. The mango salsa, btw, was terrific.

Marjorie, East Windsor, NJ

I love this recipe and have made it a lot! It doesn't matter if the batter is made in advance (I have cooked two pieces of tilapia and saved remaining batter to cook the other pieces the next day), but dip the fish just before you cook it. Like a lot of fried batters it works best if the batter is cold. Make sure the beer you use is COLD. Do not use too much oil. One time I cooked it with more than the oil called for thinking it would be crispier --- it just ended up soggy.

Anonymous, Ottawa, ON

Served this to my family to rave reviews! It's also very easy, and looks impressive. The batter will not be thick, just enough to give some crispness. Also, I've enjoyed putting a spicy dry rub/blackening spice on the fish and grilling it, then topping with the mango salsa. Delicious!

Laura , Sacramento, CA

This makes a great recipe for fish tacos!

, Austin, TX