Published by Ecco
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
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturecrisp, garlicky, hot & spicy, salty, savory, spiced
- 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
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.
2007 Poopa Dweck