I bought some beautiful Tilapia filets at the store the other day and on the way home I was trying to figure out how we were going to have them. I decided on using a light batter of chickpea and rice flours since tilapia is a light fish, and to flavor it with a mix of five spices...some staples, some new flavors, some revisited! This is not Panch phoron...no, no this is Fusion Spice! It takes a inspiration from around India and the Middle East giving a mixed flavor of Oniony, Sweet Tart, and Spicy; perfect for the light tilapia. The blend includes: Chili Powder, Turmeric, Black Pepper, Nigella Seeds, and Amchoor Powder.
This dish has just the right amount of heat. Tasty fresh fish cooked in a light crispy spiced batter accentuated with a squeeze of lime juice; and served with a bright spring salad of radishes, carrots, golden beets on a bed of romaine.
Here's my recipe for Fusion Spice Fried Tilapia: