North African Style Fried Fish | Hout Maqli Maghrébine, سمك مقلي مغربي

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to cook and frozen fish is often more affordable.

chermoula marinade

🥗Healthier: spice mix

💰Cheaper: homemade chermoula

Spice mix can be lower in calories and homemade can save money.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cheaper, though flavor may vary.

Clean the fish by removing scales and insides.

Line a plastic bowl with a bag to minimize mess.

Add dry ingredients (salt, rasul hanno spice, cornmeal, all-purpose flour) into the bag.

Close the bag and mix to incorporate the dry ingredients.

Coat each fish in the mixture by tumbling it in the bag, ensuring even coverage.

Dust off the excess coating from the fish.

Preheat vegetable oil in a skillet on medium heat for 2-3 minutes.

Fry the fish in a single layer, not crowding the pan, for about 5 minutes on each side until golden brown.

Transfer the cooked fish to a paper-lined plate to drain excess oil.

Decorate the eyes of the fish with green olives for presentation.

Serve the fish at room temperature with lemon slices and saffron rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens