Fried Fish with Chermoula Sauce

Seafood

Bite-sized cubes of white fish are dipped in a light batter, rolled in breadcrumbs and fried until golden, then served with a bright chermoula of cilantro, parsley, garlic, lemon juice, olive oil, cumin and paprika. The sauce comes together in one bowl and can wait while you fry. Keep the oil at roughly 175–180°C and fry in batches so the pieces stay crisp, then drain them on a wire rack.

Servings: 7 · Time: 30 min · Difficulty: Medium

★ 5.0 (6)

• 7 Unit White Fish Fillets (Tilapia, Cod, or Salmon)
• 0.5 Cup Fresh Cilantro
• 0.5 Cup Fresh Parsley
• 4 Unit Garlic cloves
• 0.25 Cup Lemon Juice
• 0.25 Cup Olive Oil
• 1.5 Teaspoon Ground Cumin
• 1 Teaspoon Sweet Paprika
• 0.5 Teaspoon Cayenne Pepper (optional)
• 1.5 Teaspoon Salt
• 0.75 Teaspoon Black Pepper
• 1 Cup All-purpose Flour
• 2 Medium Egg Eggs
• 0.5 Cup Water
• 1 Teaspoon Baking Powder
• 1 Cup Breadcrumbs
• 4 Cup Vegetable Oil

1. Pat the fish fillets dry with paper towels and cut them into bite-sized cubes. Season lightly with salt and pepper.
2. To prepare the Charmoula sauce, combine the chopped cilantro, parsley, minced garlic, lemon juice, olive oil, ground cumin, sweet paprika, cayenne pepper (if using), salt, and black pepper in a bowl. Mix well and set aside.
3. For the batter, in a medium bowl, whisk together the all-purpose flour, baking powder, salt, pepper, eggs, and water until smooth.
4. In a separate shallow bowl, place the breadcrumbs.
5. Heat the vegetable oil in a deep frying pan or pot to approximately 175-180°C (350-360°F).
6. Dip each fish cube first into the batter, ensuring it's fully coated, then transfer to the breadcrumbs, pressing gently to adhere.
7. Carefully place the coated fish pieces into the hot oil, frying in batches to avoid overcrowding.
8. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove the fish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
9. Serve the hot fried fish immediately, accompanied by the fresh Charmoula sauce for dipping or drizzling.

Tips

• High protein content from fish and eggs.
• Significant fat contribution due to deep-frying and olive oil.
• Contains moderate carbohydrates from flour and breadcrumbs.
• High in sodium due to added salt in both the fish seasoning and sauce, plus baking powder.
• Includes fresh herbs, providing some vitamins and fiber, but overall healthiness is reduced by the frying method.