Imagine a dish that transports you to the vibrant markets of Marrakech, where the sizzle of fresh fish meets the aromatic embrace of herbs and spices. This Moroccan-style Fried Fish with Herb Sauce is not just a meal – it's a culinary journey that will tantalize your taste buds and impress even the most discerning food lovers. Get ready to transform your kitchen into a Mediterranean haven with a recipe that promises golden, crispy perfection and a burst of fresh, zesty flavors that will make your dinner guests beg for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 4 pieces of white fish fillets
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lemon, juiced
- 1 garlic clove, minced
Instructions
- Prepare the fish fillets by patting them dry with paper towels to remove excess moisture, which helps achieve a crispy exterior.
- In a shallow dish, mix flour, salt, black pepper, and paprika to create a seasoned coating for the fish.
- Dredge each fish fillet thoroughly in the seasoned flour mixture, ensuring complete and even coverage on all sides.
- Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until the oil shimmers and is hot but not smoking.
- Carefully place the floured fish fillets into the hot oil, cooking for approximately 3-4 minutes on each side until golden brown and the fish is cooked through with a crispy exterior.
- While fish is cooking, prepare the Moroccan herb sauce by combining chopped parsley, cilantro, minced garlic, and fresh lemon juice in a small bowl.
- Once fish is cooked, transfer to a serving plate and immediately drizzle the fresh herb sauce over the top.
- Garnish with additional fresh herbs and a lemon wedge if desired, and serve immediately while hot and crispy.
Tips
- Pat the fish fillets completely dry before coating to ensure the most crispy and golden exterior. Moisture is the enemy of a perfect crisp!
- Use a cast-iron skillet or heavy-bottomed pan for the most even heat distribution and beautiful browning.
- Don't overcrowd the pan – cook the fish in batches if necessary to maintain the oil temperature and achieve that perfect golden crust.
- The herb sauce is best prepared just before serving to keep the herbs fresh and vibrant. Chop them finely for the most intense flavor release.
- Choose a firm white fish like cod, halibut, or sea bass for the best texture and ability to hold up to the crispy frying technique.
- Serve immediately after cooking to maintain the crispy texture – nothing beats a fish that's hot and crunchy right out of the pan!
- For an extra flavor boost, consider adding a pinch of ground cumin or a dash of preserved lemon to your herb sauce for an authentic Moroccan touch.
Nutrition Facts
Calories: 439kcal
Carbohydrates: 25g
Protein: 19g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 30mg
