Ingredients:
• 1 pound tilapia fillet, sliced in half lengthwise (into long strips)
• 3 TB spoons whole wheat flour
• 2 TB spoons all-purpose flour
• ¼ teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• ½ cup beer
• 4 teaspoons oil, divided
Directions:
• In a medium mixing bowl, combine the whole wheat flour, all-purpose flour, ground cumin, and cayenne pepper.
• Pour in the cold beer and whisk gently until a smooth, uniform batter forms.
• Pour 2 teaspoons of the cooking oil into a large nonstick skillet and set it over medium-high heat.
• Take half of your tilapia pieces and dip them into the bowl, coating them entirely in the batter.
• Lift each piece up and let the excess batter drip back into the bowl for a moment before carefully placing the fish into the hot skillet.
• Cook the first batch of tilapia undisturbed for 2 to 4 minutes per side, turning carefully once a deeply golden, crispy crust forms.
• Transfer the cooked fish to a plate and cover it loosely with a sheet of aluminum foil to keep it warm and retain its crunch.
• Add the remaining 2 teaspoons of oil to the skillet, adjusting the burner heat slightly if the pan is getting too hot.
• Coat the remaining tilapia pieces in the leftover batter, drop them into the pan, and fry for another 2 to 4 minutes per side until beautifully browned.
Serve immediately while roaring hot.
