Double Battered Curry fried fish.

Fillets of Tilapia
Yellow Curry Powder (or if you are ambitious make your own)
Milk (buttermilk if you have it, I used 1%)
Frying oil
Louisiana hot sauce
Honey
Salt and cracked pepper
All Purpose flour
Eggs

1.Marinate the fish fillets in the milk and curry powder, salt, and pepper for a couple of hours before cooking, eliminating fish taste and allowing the curry to permeate the flesh.

2.Create a breading station of alternating flour, egg wash, and flour. Then double bread the fish with the breading station. Dust with the curry powder lightly afterwards.

3.In a frying pan bring the oil up to temperature around the smoke point (use something with a high smoke point like vegetable oil or grapeseed oil.)

4.Fry the fish until golden brown and crispy on both sides checking for doneness throughout, about 2 minutes per side. Then pat dry of excess oil.

5.Create sauce by using 1 part honey and 2/3 part Louisiana Hot sauce (substitute your favorite hot sauce if you like.)

6.Upon serving lightly drizzle the honey mixture on top of the fish without eliminating the curry fried taste but accenting the spice with the sweetness of the honey.

I served the fish with a boiled cauliflower mash that consisted of cauliflower, chicken stock, salt, course ground black pepper and butter. Adjust the mash to the consistency until it is somewhere between thick mashed potatoes and a puree. Then crisp some medium diced Pancetta and serve on top of cauliflower.