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
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