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Food Fare: Middle Eastern RecipesHut bel Charmoula

Moroccan fried fish with Charmoula

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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