Spice Coated Pan Fried Fish


I tried to link this but the recipes page isn’t working at the time of publishing this post.

I got this recipe from Nita Mehta’s Lebanese Cooking.

I call this Lebanese fish because I  can never remember what it’s called in the book and it’s from a Lebanese cook book :).

Ingredients:

500 g (1 lb) boneless fish fillets
4 Tbsp cooking oil
2 Tbsp olive oil
1 tsp red chili powder or paprika
chopped fresh coriander/cilantro or parsley (we used cilantro)
lemon juice

Seasoned Flour:

1/2 C flour
2-3 crushed peppercorns
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp all spice powder (optional. We don’t use)
1/4″ cinnamon stick (1 tsp) cinnamon
2 cloves (we don’t use them)
1/2 tsp salt
1/4 tsp nutmeg

Method:

  1. In a mixer blend together all ingredients for the seasoned flour and remove to a plate.

  2. Roll the fish fillets in seasoned flour to coat both sides, shaking to remove excess flour.

  3. In a nonstick fry pan (we use cast iron), heat 4 Tbsp oil. Add fish to the HOT oil in batches and cook until golden grown (about 2 minutes) on each side. Shake pant to prevent sticking while cooking.

  4. heat 2 Tbsp olive oil in a separate pan. Add the red chili powder or paprika. Cook for 1/2 a minute on low until the oil is infused with the shili. Remove from heat and add fish, coat well.

  5. Garnish with parsley or coriander/parsley and drizzle with pomegranate or lemon juice.

My notes:  we can buy a seasoning mix which has everything but the cinnamon in it so usually use that.

Make sure the oil IS hot before you add the fish to help prevent sticking.

You can blend the flour mixture  with a fork, just make sure it’s well and truly mixed.

For the infused chili oil you can infuse it yourself by putting some olive oil in a sprinkler or old olive oil bottle and put some chilis or other peppers in it and just let it sit on the counter until you want to use it. The longer you let it infuse (and the amount of peppers you use), the stronger the infusion will be.

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