Crispy Fried Fish with Tahini Sauce

This fish has a deep glow to it due to the turmeric in the dry rub. It is meltingly tender and the tahini sauce adds another layer of flavor. Wondra works better than flour in this recipe as it is light and helps the fish crisp up when frying, but regular all-purpose flour will also do the trick.

Crispy Fried Fish

Per 5-ounce fish fillet

1 five-ounce fish fillet per person (tilapia, sea bass, cod, grouper, perch, haddock, snapper, or cat fish are good choices, but sole is too tender)
1 tablespoon dry rub per fish fillet (recipe below)
3 tablespoons Wondra or all-purpose flour per fish fillet
olive oil
1 teaspoon finely minced Italian parsley
lemon wedge
2 tablespoons tahini sauce per filet, or to taste (below)

Directions

1. Rub both sides of the fish fillet with dry rub. Coat with Wondra or flour.

2. Heat a heavy skillet—I prefer cast iron or All-Clad—that is large enough to comfortably hold the fish. When hot, pour in enough olive oil to come up 1½ inches in the pan. Heat until shimmering. Add fish and let fry undisturbed until it easily lifts from pan, 4 to 5 minutes. Flip and cook an additional 4 to 6 minutes depending on the thickness of the fillet(s).
   Do not overcook your fish!

3. Plate, sprinkle with parsley, place lemon wedge on one side and spoon tahini sauce on other side.

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Dry Rub

For Roasted Cauliflower and Fried Fish
Makes enough for cauliflower and 2 fish fillets

1 tablespoon za’atar
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon ground ancho chile powder
1 teaspoon coarse salt
1 teaspoon fine ground pepper

Directions

1. Combine all ingredients in a small bowl. Any leftover dry rub will store in a closed container for one week.

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Tahini Dip/Sauce

Makes 1 cup 

1/2 cup tahini
1/4 cup olive oil
2 tablespoons hot water
1 clove garlic
juice of 1 lemon
1/2 teaspoon coarse salt
1 teaspoon za’atar
2 tablespoons Italian parsley

Directions

1. Place all ingredients in a mini food processor and purée until creamy. Taste and adjust ingredients as desired. You want this thick for the dip. For a sauce, taste and, with the blender running, slowly add either additional olive oil or hot water to taste.