Makes 4 servings
The yogurt in the batter and the combination of cumin, fennel seeds, filé powder and fenugreek gives this fried tilapia a lingering, exciting taste!
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
4 tablespoons Chef Paul Prudhomme's Seafood Magic® or
3/4 teaspoon ground fennel seeds
3/4 teaspoon filé powder (optional)
3/4 teaspoon ground dried ancho chile peppers
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground fenugreek
4 (6-to-8-ounce) tilapia fillets
1 (8-ounce) container plain yogurt
3/4 cup milk
1 large egg
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon plus 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