Fried Tilapia

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

The yogurt in the batter and the combination of cumin, fennel seeds, fil� powder and fenugreek gives this fried tilapia a lingering, exciting taste!
ingredients
4 tablespoons Chef Paul Prudhomme's Seafood Magic® OR
Chef Paul Prudhomme's Barbecue Magic OR
Chef Paul Prudhomme's Blackened Redfish Magic OR
Chef Paul Prudhomme's Meat Magic®
¾ teaspoon ground fennel seeds
¾ teaspoon filé powder (optional)
¾ teaspoon ground dried ancho chile peppers
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground fenugreek
4 (6-8 ounce) tilapia fillets
1 (8 ounce) container plain yogurt
¾ cup milk
1 large egg
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon + 2 teaspoons baking powder
2 cups vegetable oil
how to prepare

Combine the first 8 ingredients in a small bowl to make the Seasoning Mix.  Sprinkle each fillet with ½ to ¾ teaspoon of the Seasoning Mix per side, depending upon the size of the fillet.  Whisk the yogurt, milk, and egg in a large bowl until well blended.  Combine the flour, sugar, baking powder, and remaining seasoning mix in a large flat pan. 

Heat the oil in a large skillet to 350°.  Dredge the seasoned fish fillets in the flour mixture, then in the yogurt-egg mixture, then back in the flour mixture, being sure to coat the fish completely and evenly.  Immediately transfer the fish to the hot oil and cook, turning often with a spatula, until golden brown, about 3 to 4 minutes.  Drain on paper towels and serve immediately.

Copyright© 1995 by Paul Prudhomme