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I’m still not convinced on the whole after-taste of Tilapia. There’s something subtly old and mouldy about the flavour that I can’t seem to shake off, even with some light seasoning. I tried mixing some Garam Masala (all I had handy) into the flour which kind of kicks a little but I think on the next try, I’ll add a ton of Cajun seasoning to offset some more.

The best thing about the Tilapia I just had, is the Tempura batter used; just perfect for the fish. Maybe the reason the fish is so damn cheap (less than $3 for a large hand-sized piece) is because it’s an acquired taste.

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