- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 5 Times
In the Middle East, frying is the most common way of preparing fish. Fried fish is a simple Thursday night staple. A squeeze of lemon over the fish adds a bright note of freshness.
- 3 pounds white-flesh fish, whole or filleted (for example, trout, sole, flounder, red or gray mullet, or sea bass)
- 4 garlic cloves, minced (about 2 teaspoons)
- 2 cups all-purpose flour
- ½ tablespoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon Aleppo pepper, or ¼ teaspoon crushed red pepper
- 3 cups vegetable oil
1. Rinse the fish and pat with paper towels until completely dry. Rub the fish with the garlic.
2. Combine the flour, salt, cumin, and Aleppo pepper in a shallow dish. Dredge the fish in the flour mixture, then shake off the excess.
3. Pour the vegetable oil into a large saucepan and heat over medium heat until the oil sizzles upon contact with a drop of water. Make sure that the oil is very hot so that the flour does not simply soak it up and become soggy.
4. Fry the fish in batches for 3 to 4 minutes, depending on the size of the fish. Turn over and fry for another 3 to 4 minutes. Remove the fish and drain on paper towels.
© 2007 Poopa Dweck
Nutritional information for this recipe includes 1 teaspoon of added salt. This recipe serves 6.