Moroccan Fried Whiting Fish Recipes

MOROCCAN FRIED WHITING

Moroccan Fried Whiting image

Make and share this Moroccan Fried Whiting recipe from Food.com.

Provided by Scarlett516

Categories < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

fresh whiting fish fillets, cleaned
2 teaspoons cumin
1 1/2 teaspoons turmeric
1 1/2 teaspoons hot paprika
1 teaspoon sweet paprika
1/2 teaspoon pepper
salt
pepper
1/2 cup flour for coating the fish
vegetable oil (for frying)
lemon wedge (optional)

Steps:

Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.
Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.
When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.
Pour enough oil in a frying pan to coat the bottom and heat over medium heat.
Cook the fish in batches, turning only once, until golden brown on both sides.
Transfer the fish to a paper towel-lined plate to drain.
Serve warm or at room temperature with lemon wedges.

FRIED FISH WITH MOROCCAN-STYLE HERB SAUCE

Fried Fish with Moroccan-Style Herb Sauce image

Categories Fish Fry Quick & Easy Lemon Spice Summer Cilantro Parsley Gourmet

Yield Serves 2

Number Of Ingredients 10

Ingredients

1/4 cup coarsely chopped fresh coriander
1/4 cup coarsely chopped fresh parsley leaves
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
3 tablespoons vegetable oil plus additional for frying the fish
1 pound skinless firm-fleshed white fish filet, such as cod or halibut, cut into 4 equal pieces
all-purpose flour seasoned with salt and pepper for dredging the fish

Steps:

In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

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