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:
1 lb Tilapia Filets
1 Egg, beaten
1/3 cup Rice Flour
1/3 cup Chickpea Flour
1 tsp Red Chili Powder
1/2 tsp Turmeric
1/2 tsp Black Pepper, ground
1 tsp Nigella Seeds- Kalonji*
1 tsp Amchoor Powder -Dried Mango*
1 tsp Salt
1/4 cup Cilantro, chopped
1 cups of Water
*Nigella Seeds and Amchoor Powder are available at most International Grocery stores.
Prep Work: Cut the fish into 1/2" strips, or half the filets.
1. In a bowl mix the flours, chili powder, turmeric, salt, pepper, mango powder, and nigella seeds. Add the beaten egg and the water until you have a batter consistency.
2. Add the Tilapia filets and chopped cilantro, cover with batter throughly and let them sit for 15 minutes in the refrigerator.
3. Add oil to a frying pan and heat to medium high. Once it's hot, making sure the fish is well coated in batter gently add it to the pan. Cook till golden on one side about 2-3 minutes, then flip and do the same on the other side. Remove drain oil and let dry on paper towels. Repeat with remaining filets.
Serve with Lime Wedges and a Nice Spring Salad.