North African Fried Breaded Fish
Ingredients
- 800 gWhiting (filleted)
- 3 pcGarlic (minced)
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 1,000 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspHarissa (paste)
Method
A dark, crunchy crust protecting a white, flaky interior. Toasted spices and lemon cut through the richness for a clean finish.
- 1
Carefully pat the whiting fillets dry with paper towels. The surface must be dry so that the breading does not slip during cooking.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to maintain crunchiness. Do not freeze once cooked.
