Easy Weeknight Fish Fry
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!
Looking for a quick (only 30 minutes to make!!) and easy recipe to whip up during the week? Then look no further because this Easy Weeknight Fish Fry 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.
Easy Weeknight Fish Fry
Equipment
- Mixing bowls
- Whisk
- Saucepans
Ingredients
- 1 large egg chilled
- 1 cup arrowroot flour or starch (or cornstarch, tapioca starch or potato starch)
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 2 lemons zested and juiced divided
- Kosher salt and coarse black pepper
- 1 cup low-fat plain Greek yogurt
- 2 tablespoons mayonnaise
- 1/3 cup cornichons finely chopped
- 2 tablespoons capers drained and chopped
- 2 scallions thinly sliced
- 2 tablespoons chopped fresh dill plus extra for garnish
- 1 tablespoon olive oil
- 1 cup couscous
- 1 tablespoon chopped fresh parsley
- 1/2 small red onion thinly sliced
- 3 tablespoons pine nuts
- 4 tilapia fillets
- Canola or vegetable oil for frying
Instructions
- 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.
- 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. Cover with plastic wrap and chill until ready to use.
- 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.
- 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.
- To serve, divide the couscous between four serving plates, top with the fish (two pieces per serving) and spoon the tartar sauce on top. Garnish with dill and a lemon wedge. Serve immediately and enjoy!
