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

INGREDIENTS

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

EQUIPMENT ESSENTIALS

- Medium saucepot, about 4 qt.

- Whisk

- 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.

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CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.