Easy Weeknight Fish Fry

After a brief little hiatus to enjoy the holidays away from the computer and my phone, I’m back! It was a much needed break, but I’m so happy to be back at my little corner of the internet sharing my recipes with you. I’m so lucky to be able to do what I love and even luckier that people want to read what I write and make the recipes that I create. You all truly humble me. So thank you. Today, I’m here with this Easy Weeknight Fish Fry, which happens to be the perfect meal to make when you’re short on time but don’t want to skimp on flavor. It’s like a summer fish fry in the winter without any of the hard work. Tilapia is pan-fried in a light and airy batter and served with an herby/lemony couscous and homemade yogurt tartar sauce. I hope you’ll give it a try because I know you’ll love it!

Start by making the batter for the fish. In a large bowl, whisk together the egg, arrowroot, turmeric, paprika, granulated onion, granulated garlic, half of the lemon zest, a large pinch of salt and pepper and 1/2 cup of ice water until smooth. Set aside.

**Note: It’s important for the egg and the water to be super cold. This helps create a smooth batter and allows for a crispier lighter crust on the fish!**

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To make the tartar sauce, in a medium bowl, stir together the yogurt, mayonnaise, cornichons, capers, scallions, dill, half of the lemon juice and a pinch of salt and pepper.

Give the tartar sauce a taste and adjust seasoning accordingly, adding more salt, pepper or dill if needed. You can also add a dash or two of hot sauce if you want a bit of a kick.

In a small saucepan, bring 1 1/4 cups of water, 1 tablespoon olive oil and 1/2 teaspoon salt to a boil. Stir in the couscous, cover and remove from the heat. Let sit for 5 minutes before removing the lid and fluffing with a fork. Stir in the remaining lemon zest, lemon juice, parsley, red onion, and pine nuts. Season with a pinch of salt and black pepper and keep warm.

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Fill a large skillet or saucepan halfway up with oil and set over medium-high heat. Heat oil up to 325°F. Cut each tilapia fillet in half, at the natural line lengthwise. Season both sides with salt and pepper. Dip the fish pieces in the batter, shaking off any excess and then carefully lay into the hot oil.

Deep-fry for 2-4 minutes until golden and cooked through. Flip over halfway through frying. Drain on paper towels, season lightly with salt and continue frying the remaining fish.

**Note: If you want to deal with less oil and mess, you can shallow pan fry them in an inch of oil. Note that the fish won’t be as crispy this way. Deep-frying in a larger pot with more oil, will allow the fish to get crispier.**

To serve, divide the couscous between four serving plates, top with the fish (two half pieces per serving) and spoon the tartar sauce over it all. Garnish with dill and a lemon wedge.

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**Tip: If you’re looking for a healthier route, you can skip the batter and frying altogether. Instead, whisk together 2 large eggs with the turmeric, paprika, granulated onion, granulated garlic, salt, and pepper. Dip the seasoned fish into the egg and then into coarse cornmeal until evenly coated. Place on a baking sheet lined with foil and greased lightly. Bake at 450°F until golden brown and lightly crisp, 10 to 12 minutes.**

Looking for a quick (only 30 minutes to make!!) and easy recipe to whip up during the week? Then look no further because this one is it. It’s packed with flavor and brings the taste of summer on a cold winter’s night. You can’t beat it. Let me know what you think below and as always, thank you so much for reading and following along.