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1
Score the Tilapia
10 Mins
No heat — room temperature, about 20°C (68°F)
Rinse the cleaned tilapia under cold water and pat it very dry inside and out with kitchen paper — a dry surface is what lets the marinade cling and the crust crisp. With a sharp knife, cut 3 shallow diagonal slits on each side of each fish, just through the skin and into the flesh, taking care not to cut down to the bone.
Dry the fish properly before you score it; a wet fish is slippery under the knife and the marinade slides off.
Done when: Clean, even cuts on both sides, fish dry to the touch.
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2
Mix the Marinade and Marinate the Fish
20 Mins
Rest in the fridge at 4°C (39°F)
Crush the garlic with 4 g of the salt, then stir in 60 ml of the lemon juice, the cumin, ground coriander, black pepper, chilli powder and half the chopped fresh coriander to make a loose paste. Rub the paste all over each fish, working it into the slits and the belly cavity, then cover and leave in the fridge for 20 minutes.
Do not marinate for longer than 30 minutes — the lemon juice will start to firm and whiten the surface of the fish, as in ceviche.
Done when: Fish evenly coated in a garlicky, lemony paste, smelling of cumin.
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3
Chop the Tomato-Onion Salad
10 Mins
No heat — room temperature, about 20°C (68°F)
While the fish marinates, put the sliced onion, chopped tomato and diced cucumber in a bowl with the remaining 15 ml of lemon juice, 1 g of salt and the rest of the fresh coriander. Toss gently and leave it to sit so the onion softens slightly and the juices run.
Slice the onion thinly — thick rings stay harsh and raw-tasting next to the hot fish.
Done when: A bright, juicy mix of onion, tomato and cucumber, lightly dressed.
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4
Dust the Fish in Flour
5 Mins
No heat — room temperature, about 20°C (68°F)
Lift each fish out of its marinade, letting the excess drip off, and dredge it in the seasoned flour, pressing lightly so a thin, even coat sticks to both sides. Shake off any loose flour and rest the fish on a wire rack for 5 minutes so the coating sets.
A thin coat is the point — too much flour turns gummy in the oil instead of crisp.
Done when: Fish evenly dusted in a thin flour coat, no bare patches, no clumps.
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5
Deep-Fry Until Golden and Crisp
12 Mins
Oil at 180°C (350°F)
Heat the oil in a deep, wide pan to 180°C (350°F) — a pinch of flour dropped in should sizzle at once. Lower one fish in at a time, away from you, and fry for 5 to 6 minutes per side until deep golden and crisp, turning once with tongs. The thickest part should flake easily, be opaque throughout and reach 63°C (145°F) inside. Lift out and drain on a wire rack, not paper, so the crust stays crisp.
Do not crowd the pan — two fish at most. A crowded pan drops the oil temperature and the crust goes soggy instead of crisp.
Done when: Deep golden, crackling crust; white flesh that flakes in clean layers.
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6
Rest and Serve
3 Mins
Rest at room temperature, about 20°C (68°F)
Rest the fish for 3 minutes so the juices settle, then pile the tomato-onion salad beside each fish on the plate, scatter the remaining fresh coriander over the top and serve at once with lemon wedges.
Serve the salad cold from the bowl, not piled on the hot fish — steam from the fish wilts it in seconds.
Done when: Fish still crackling, salad cold and bright beside it.
auto_awesome Finishing Touches & Plating
Serve the fish at once, while the crust is still crackling, with the cold tomato-onion salad piled beside it and lemon wedges for squeezing over.
Egypt
1h 15m
