sabina k.i. lazarz-daniels
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crispy beer batter fried tilapia with a take on a greek salad

4/11/2012

1 Comment

 
Picture
fish
7 tbsp flour
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup beer
1 lb tilapia fillets, cut in half lengthwise
4 tsp canola oil
  • 1. combine flour, cumin, salt and cayenne in a medium bowl. whisk in beer to create a batter.
  • 2. coat the tilapia pieces in the batter. heat 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, 4 minutes per side.
  • salad
  • 3 tbsp evoo
    2 tbsp lemon juice
    1 tsp dried oregano
    pepper to taste
    4 cups peeled and diced cucumbers
    1 14-oz can black-eyed peas, drained
    2/3 cup diced red bell pepper
    1/2 cup crumbled feta cheese
    1/4 cup slivered red onion
  • 1. add cucumber, black-eyed peas, bell pepper, feta, onion to a bowl. whisk oil, lemon juice, oregano and pepper and pour over the salad to dress.   
    1 Comment

      bisia's bites

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