Fried fish with moroccan-style herb sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Coarsely chopped fresh coriander |
| ¼ | cup | Coarsely chopped fresh parsley leaves |
| 1 | Garlic clove; minced | |
| 2 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Ground cumin |
| ⅛ | teaspoon | Cayenne; or to taste |
| 3 | tablespoons | Vegetable oil plus |
| Additional for frying the fish | ||
| 1 | pounds | Skinless firm-fleshed white fish filet; such as cod or |
| ; halibut, cut into 4 | ||
| ; equal pieces | ||
| All-purpose flour seasoned with salt and | ||
| ; pepper for dredging the fish | ||
Directions
In a food processor or blender puree 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 375F. 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 1-½ 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.
Serves 2.
Gourmet July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.