Fried Fish With Moroccan Herb Sauce Recipes
FRIED FISH WITH MOROCCAN-STYLE HERB SAUCE
Steps:
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
FRIED FISH WITH MOROCCAN HERB SAUCE
Make and share this Fried Fish With Moroccan Herb Sauce recipe from Food.com.
Provided by MsKittyKat
Categories Halibut
Time 12m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.
- In a skillet heat 1 inch of the additional oil to 375°F on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
- Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
Nutrition Facts : Calories 430.9, Fat 22.7, SaturatedFat 3.1, Cholesterol 124.7, Sodium 183.6, Carbohydrate 2.7, Fiber 0.7, Sugar 0.6, Protein 52.4
MOROCCAN FRIED WHITING
Make and share this Moroccan Fried Whiting recipe from Food.com.
Provided by Scarlett516
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.
- Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.
- When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.
- Pour enough oil in a frying pan to coat the bottom and heat over medium heat.
- Cook the fish in batches, turning only once, until golden brown on both sides.
- Transfer the fish to a paper towel-lined plate to drain.
- Serve warm or at room temperature with lemon wedges.
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