Fried Fish with Moroccan-Style Herb Sauce


  • 1/8 teaspoon cayenne, or to taste
  • ½ teaspoon paprika
  • all-purpose flour seasoned with salt and pepper for dredging the fish
  • 1 pound skinless firm-fleshed white fish filet, such as cod or halibut, cut into 4 equal pieces
  • 3 tablespoons vegetable oil plus additional for frying the fish
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh lemon juice
  • + 3 more ingredients
    • 1 garlic clove, minced
    • ¼ cup coarsely chopped fresh parsley leaves
    • ¼ cup coarsely chopped fresh coriander

1. In a food processor or blender purée 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 375°F. on a deep-fat thermometer, dredge the fish in the ...

View full recipe at SpringPad


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