crispy beer batter fried tilapia with a take on a greek salad

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.