3 tilapia filets
2 medium cloves of garlic
1 tsp red chile powder
1/4 tsp turmeric powder
Juice of at least half lemon
1 tsp salt, divided
1/2 cup farina or rava or cream of wheat
Oil to shallow fry
Add 1/4 tsp salt to farina and place in large plate.
Wash and pat dry tilapia filets. Cut them in half or into bite size pieces. Today, I cut the filets in half; halved the thinner side and cut the thicker side into thirds. Other times, I cut them in half and that’s good.
Rub the marinade onto the fish pieces and set aside for 15 minutes. Lay the table or empty the dishwasher or enjoy your last cup of chai for the evening.
Heat about 1/3 cup of oil in a medium saucepan or a cast iron pan.
Dredge fish in the farina pressing down so that the farina sticks to the fish.
Place gently into the oil and fry for 3-4 minutes on medium-high heat.
Add a few more pieces, taking care not to crowd the pan as you want to be able to flip them over.
Flip over and cook other side for 3-4 minutes, adding oil to the pan as needed.
When both sides are crisp, drain on a cooling rack and serve hot.