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Fried Fish

Updated February 23, 2016
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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.

4 to 6 servings

Cooking Methodfrying

CostModerate

Moderate

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Taste and Texturecrisp, garlicky, hot & spicy, salty, savory, spiced

Ingredients

  • 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

Instructions

Rinse the fish and pat with paper towels until completely dry. Rub the fish with the garlic.

Combine the flour, salt, cumin, and Aleppo pepper in a shallow dish. Dredge the fish in the flour mixture, then shake off the excess.

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.

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.

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