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!