Fried Tilapia

from the kitchen of Chef Paul Prudhomme

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!
4 tablespoons Chef Paul Prudhomme's Seafood Magic® or
Barbecue Magic® or
Blackened Redfish Magic® or
Meat Magic®
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