Middle Eastern Recipes > Seafood > Hut bel Charmoula >
Hut bel Charmoula
Moroccan fried fish with Charmoula
2 LBS mixed fish filets (cod, mullet, sardines, sole, tilapia)
1/2 C Charmoula marinade
Flour for coating
1 tsp. salt
1 tsp. paprika
Vegetable oil (for frying)
Lemon wedges (for serving)
Cut fish into pieces approximately two inches in length. Place fish pieces in a bowl with Charmoula marinade; toss to coat and set aside for several hours. When ready, pour mixture into a colander; drain but do not rinse. Combine flour, salt and paprika in a dry bowl. Pat fish dry and then dip into spice mixture. Heat about two inches vegetable oil in a large, deep skillet or wok. Add coated fish strips a few at a time; turn frequently to cook evenly. When coating is golden, remove from oil with a slotted spoon and drain on paper towels. Repeat process with remaining fish pieces. Serve with lemon wedges.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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