Ingredients
Units
Scale
- 1/2 pound firm white fish, such as cod, cut into two pieces
- For the fish rub: 2 tsp. freshly-ground coriander seed, 1 tsp. freshly-ground caraway seeds, and 1/2 tsp. sea salt
- Flour for dusting the fish pieces
- Oil for frying the fish (1/2-inch deep) (TFD note – I’d use olive oil)
- ***
- For the sumac sauce:
- 1 Tbsp. each of sumac, oil (TFD note – olive oil), lime juice, chopped parsley, and chopped mint
- 1/4 cup finely-crushed walnuts
- 1 tsp. freshly-ground coriander seeds
- 1/2 tsp. each dried thyme and freshly-ground caraway
- 1/4 tsp. freshly-ground black pepper
- 1 clove of garlic, crushed (the Kanz recipe says only to add a small amount, the original recipe was 1/2 a clove)
- 1/2 Moroccan preserved lemon, chopped into small pieces
- About 1/4 cup water
Instructions
- Combine the rub ingredients and smear the pieces of fish with it.
- Put the fish in a colander set above a bowl, and set aside for about an hour. When ready to fry, dust the fish pieces with flour, and fry them in hot oil. Brown them on both sides, and keep them in a colander to get rid of extra fat.
- In a small pot, combine all the sumac sauce ingredients, there should be enough water to moisten the mix well. Add a bit more if needed. Let it boil, for 4 or 5 minutes. Taste it to see if it needs more salt.
- Place the fried fish pieces on a platter, and pour the prepared sumac sauce all over them, and serve.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 147.51 kcal
- Sugar: 0.2 g
- Sodium: 32.17 mg
- Fat: 10.91 g
- Saturated Fat: 0.86 g
- Trans Fat: 0.04 g
- Carbohydrates: 2.14 g
- Fiber: 0.69 g
- Protein: 10.51 g
- Cholesterol: 24.38 mg
