Fried Fish with Moroccan-Style Herb Sauce

Ingredients

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

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 ...

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