Fried Fish with Tunisian Curry, Avocado Labneh, and Tehina / CHEF ZACH ENGEL
We’re in the kitchen of this James Beard Award winning chef from Galit Restaurant in Chicago, Zach Engel. Listen along as Zach takes you through one of the most popular dishes on his menu.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
COOK’S NOTE: To hear how to make Chef Zach’s Avocado Labneh, fast forward ahead to 40:00. Also, check out CookTracks.com to see Chef Zach’s tehina recipe.
Makes 4 servings
For the Tunisian Curry:
3⁄4 cup canola oil
2 cups whole garlic cloves, pureed in a food processor or minced down to 2⁄3 cup worth
5 Tablespoons smoked paprika (hot or sweet, whichever you prefer)
1 teaspoon cayenne pepper, ground
1 Tablespoon caraway seeds, ground
1 Tablespoon cumin, ground
1 Tablespoon coriander, ground
2⁄3 cup tomato paste
2 ½ cups water
2 Tablespoons kosher salt
For the dredge:
2⁄3 cup all purpose flour
1⁄2 cup cornstarch
1⁄4 cup cornmeal
1 teaspoon salt
2 teaspoons sugar
1 teaspoon turmeric
12-16 oz. catfish (or tilapia, redfish or grouper) filets, cut into 2-inch by 1-inch pieces, skin and small bones removed
Canola oil, for frying, about 2-4 cups
Coarsely chopped fresh herbs, to garnish
Lemon wedges, to garnish
For the Avocado Labneh (if making):
1⁄4 cup labneh (or Greek yogurt)
4 Tablespoons lemon juice
1 whole preserved lemon, pith and insides removed and peels rough chopped
3 avocados, pitted and skinned
Kosher salt, to taste
- Medium saucepot, about 4 qt.
- Medium mixing bowl/shallow dish
- Large, 12” stainless skillet
- Slotted spoon or spatula or tongs
- Blender (if making avocado labneh)
For recipe instructions, visit www.CookTracks.com.
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate.
Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.