Fried Fish With Moroccan Herb Sauce

Name: Fried Fish With Moroccan Herb Sauce
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving additional oil, for frying the fish; 0 teaspoons cayenne , to taste; 1 serving all-purpose flour , seasoned with; 59 milliliters coarsely chopped fresh cilantro; 59 milliliters coarsely chopped fresh parsley leaves; 1 clove garlic , minced; 1 teaspoons ground cumin; 454 grams skinless firm-fleshed white fish fillet or cod or halibut or grouper , cut into four equal pieces; 2 Tbsps fresh lemon juice; 1 teaspoons paprika; 1 serving salt and pepper, for dredging the fish; 3 Tbsps vegetable oil, plus

Fried Fish With Moroccan Herb Sauce is a dairy free and pescatarian recipe with 1 servings. One serving contains 827 calories, 86g of protein, and 49g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 12 minutes. A mixture of parsley leaves, halibut, paprika, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

In a food processor or blender pure 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 375F 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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Coriander

Ground Cayenne Pepper

Paprika

Parsley

Garlic

Cumin

All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Food Processor

Kitchen Thermometer

Blender

Frying Pan

Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

Ingredients you will need

Sauce

Fish

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

1serving

additional oil, for frying the fish 0teaspoons

cayenne , to taste 1serving

all-purpose flour , seasoned with 59milliliters

coarsely chopped fresh cilantro 59milliliters

coarsely chopped fresh parsley leaves 1clove

garlic , minced 1teaspoons

ground cumin 454grams

skinless firm-fleshed white fish fillet or cod or halibut or grouper , cut into four equal pieces 2Tbsps

fresh lemon juice 1teaspoons

paprika 1serving

salt and pepper, for dredging the fish 3Tbsps

vegetable oil, plus

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.