3/4 cup all-purpose flour (separated)

¼ teaapoon ground cumin

¼ teaspoon salt, or to taste

⅛-¼ teaspoon cayenne pepper

1 1/2 t baking powder

1 egg, beaten

2/3 cup beer

1 pound tilapia fillets (about 3), cut in half lengthwise

4 teaspoons canola oil, divided

1. Combine  1/2 cup flour, cumin, salt, baking powder and cayenne in a medium bowl. Whisk in egg and beer to create a batter.

2. Season fish with salt and pepper, coat in flour and then 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, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil.

Mango Salsa

1 ripe mango, diced (1 ½ cups)

¼ cup finely chopped red onion

1 minced jalapeno pepper

2 tablespoons lime juice

2 tablespoons rice vinegar

1 tablespoon chopped fresh cilantro

Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

Acapulco Rice

1 cup rice

1/2 cup chopped green onions

1 T butter or olive oil

1/4 t chili powder

2 1/4 cups chicken broth

1 avocado, cubed

2 oz. pimientos, diced

Saute onions in butter until soft.  Add chicken broth and bring to a boil.  Stir in chili powder and rice.  Cover tightly and cook over low heat until all liquid is absorbed (about 20 minutes).   Mix in avocado and pimiento.