Rehydrate tamarind pulp: In a small bowl, soak tamarind pulp in warm water for 10 minutes. Mash gently to separate fibers, then strain out seeds and fibers, reserving the tinted liquid.

Combine sauce ingredients: In a saucepan, whisk together tamarind liquid, honey, soy sauce, garlic, cumin, paprika, and chili flakes.

Simmer over low heat for 8–10 minutes until slightly thickened—enough to coat the back of a spoon. Taste and season with salt or extra honey if needed. Set aside.

Flavor Tip: For extra depth, stir in a teaspoon of balsamic vinegar or pomegranate molasses.

Safety First: Lionfish have venomous dorsal and anal spines. Use sturdy gloves or long tongs to handle, and remove fins carefully with kitchen shears.

Lay the fish on a cutting board. Using a sharp fillet knife, cut along the backbone to remove the fillet from the rib cage.

Rinse fillets under cold water and pat completely dry with paper towels.

In a bowl, sift together flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder.

Gradually whisk in cold sparkling water (or beer) until smooth and pourable—similar to pancake batter but a bit thicker.

Chill the batter in the fridge for 10 minutes; cold batter ensures maximum crispiness.

Pour vegetable oil into a deep skillet or pot to a depth of 2–3 inches. Heat to 350°F (175°C).

Dip each lionfish fillet into the batter, allowing excess to drip off.

Arrange the fried fillets on a platter.

Drizzle generously with tamarind sauce or serve the sauce on the side for dipping.

Garnish with chopped cilantro or parsley, a squeeze of lemon, and extra chili flakes if desired.