North African Fried Breaded Fish

A dark, crunchy crust protecting a white, flaky interior. Toasted spices and lemon cut through the richness for a clean finish.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 756
• Protein: 48 g
• Carbs: 51 g
• Fat: 38 g

Ingredients

• 800 g Whiting ( filleted )
• 3 piece Garlic ( minced )
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 1000 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Harissa ( paste )

Instructions

1. Fish preparation

   Carefully pat the whiting fillets dry with paper towels. The surface must be dry so that the breading does not slip during cooking.

2. Express marinade

   In a dish, rub the fish with the minced garlic, harissa, cumin, paprika, salt, and pepper. Drizzle with lemon juice and let rest so the fibers absorb the flavors.

3. Standard breading

   Dredge each fillet in flour (tap to remove excess), then in the beaten egg, and finally in the breadcrumbs. The coating should be complete and even.

4. Quick frying

   Heat the oil in a pan. Place the fish when the oil sizzles. Cook until the crust is firm and golden brown on each side.

Chef's tips

• Don't overcrowd the pan, or the oil temperature will drop and the fish will turn greasy.
• If the breading browns too fast, lower the heat: the center needs time to cook without burning the outside.

Storage

Consume immediately to maintain crunchiness. Do not freeze once cooked.