Coolio's 'Sexy Saxy Fish' recipe is inspired by English restaurant that no longer exists
The Grammy-award winning rapper recreated a fish dish he ate at an Indian restaurant in England - here's how to make it.
Although England is best known for its fish and chips, late rapper Coolio relished a different fish dish while visiting the country.
The Grammy-award winning musician shared that he “loved” the masala fish dish he tried there, and was disappointed to find the restaurant had closed when he tried to return. The cooking show host set out on a mission to find a similar recipe elsewhere, but struggled to find the perfect match. This led the Gangsta’s Paradise star to put his own spin on the dish, which he calls “Sexy Saxy Fish,” in his cookbook.
“Indian restaurants but we found out not everyone makes it the same,” he wrote. “At that point we gave up, then a year later after talking about the greatness of this dish and realizing that most likely we were never going to find that dish, we began to recreate it and put are touch on it, bringing you Sexy Saxy Fish.”
You can make the self-proclaimed “ghetto Martha Stewart’s” recipe that serves up to 4-5 people in 15-20 minutes. Below is the excerpt from his cookbook, “Cookin’ With Coolio: It’s Goin’ On In The Kitchen,” available on Amazon and Barnes & Noble.
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Ingredients
Cold seltzer water
Flour
Corn starch
Ethiopian chili powder
Tilapia fish (or whatever you prefer)
Peanut Oil (olive oil/canola will do)
Iron skillet (big)
Tongs/Wire whip
Chopped Onion
Minced Garlic
Red wine (optional)
Beer (optional)
Balsamic vinegar
Season salt (to taste)
Black pepper (to taste)
Store bought tempura batter is okay
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Instructions
1. The first thing you need to do of course is WASH YOUR HANDS MAN! You've been touching on who knows what so stop being lazy.
2. Now we want to grab our skillet and pour about a quarter cup of oil and get it nice and hot. Meanwhile back at the ranch well…. back at the kitchen counter season up them fishy with garlic, onion, balsamic vinegar, season salt, and black pepper. Make sure when you season fish you don’t overdo it SHAKA!!
3. Now we got are fish season set aside for a second and use a medium bowl to mix tempura batter then drench fish all over. On a large plate combined Ethiopian chili powder and tempura battered fish and drop it like it’s hot in the skillet. Cook for about 5 minutes on both sides or until nice brownish color.
4. Place fish on paper towels and let them cool off for a few minutes before serving ShakaZulu!!!
