Fish with chermoula
The Australian Women's Weekly, March 2008.
INGREDIENTS
8 small (750g) skinless flathead fillets
1 cup (150g) plain flour
2 eggs, approximately
1 teaspoon water
vegetable oil for shallow-frying
lemon wedges, for serving
Chermoula
1 bunch coriander
1 large clove garlic, crushed
large pinch salt
1½ teaspoons sweet paprika
pinch hot paprika
1 tablespoon ground cumin
1 tablespoon olive oil
2 tablespoons water
METHOD
Chermoula
Wash and dry coriander, removing the roots and making sure any sand is removed. Combine all the ingredients in a blender jug and process until smooth.
Cut the fish into pieces. Combine the fish and chermoula in a large bowl, cover, refrigerate for at least two hours.
Drain fish well from chermoula mixture, then toss the fish in the flour, shakingaway any excess. Dip the floured fish in the combined beaten egg and the water, drain off any excess.
Shallow-fry the fish, in batches, in the hot oil until crisp and brown on
both sides; drain on a wire rack or absorbent paper.
Sprinkle with salt and serve immediately with lemon.
Not suitable to freeze or microwave.
COOK’S NOTE: CHERMOULA IS A MARINADE PRINCIPALLY USED FOR FISH.
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