← Back to Search Results
frying Jewish, Middle Eastern, Syria
Fried Fish

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Samak Megli

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.

Yield: 4 to 6 servings

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

Directions

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

Nutrients per serving (% daily value)

Nutritional information for this recipe includes 1 teaspoon of added salt. This recipe serves 6.

373kcal (19%)
29mg (3%)
1mg (1%)
108mcg RAE (4%)
602mg
96mg
43g
0g
0g
6g
93mg (31%)
543mg (23%)
2g (10%)
19g (29%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
desserts-4-today Desserts 4 Today
by Abby Dodge
mexican-everyday Mexican Everyday
by Rick Bayless
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
lucid-food Lucid Food
by Louisa Shafia
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
cooking-for-friends Cooking for Friends
by Gordon Ramsay
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
cook-with-jamie Cook with Jamie
by Jamie Oliver
west-coast-cooking West Coast Cooking
by Greg Atkinson
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?