Thyme Fish Fry with Tahini Sauce

Fed 3

Ingredients

• 1 lb scallops (11 scallops total)
• 1 lb shrimp (about 14 total)
• 3 fillets of cod
• 3 fillets of red snapper
• 2 cups vegetable oil/your choice of frying oil

Batter

• 1 cup all purpose baking flour
• 1 cup garbanzo flour
• 4 tsp baking powder
• 1 tsp baking soda
• 2 tablespoons fresh thyme leaves
• 2 tsp cumin
• 2 tsp salt
• (optional) if you have some or can get some, 2 tsp sumac
• 1/2 cup carbonated water or beer

Tahini Sauce

• 1/2 cup tahini
• 2 tablespoons yogurt
• 1 tsp cumin
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1/3 cup of water
• 1 1/2 tsp olive oil
• 3 tsp juice of a lime
• 2 tsp white/clear balsamic vinegar

Cooking

Sauce

1. in a frying pan, add the olive oil and bring to a medium heat. add in the chopped garlic and shallot. cook on medium heat for 2 minutes while stirring, until shallot is softened and garlic is fragrant.
2. remove from heat and pour into a bowl. add in the tahini, yogurt, water, lime juice, cumin, vinegar and mix well. place in the fridge for at least 1 hour.

Fish

1. combine all the batter ingredients in a large bowl. gradually pouring the water in with one hand, slight whisk with the other and combine until batter forms.
2. shell and devein shrimp if needed. bring a pot full of the oil up to a temperature of 350F and cook the fish (in batches) until golden.
3. drain fish of any excess oil on a cooling rack/paper towel. place portions on plates and serve with the tahini sauce. goes great with french fries or rice.

bon appetit