My grandmother Perla's Moroccan Fried Fish recipe. This easy to make fish dish is a staple in every Moroccan home. We prepare this dish for Shabbat almost every week. It's extremely versatile as it can be served cold, at room temperature or hot from the pan.
Perla's Moroccan Fried Fish
DESCRIPTION
This is my grandmother Perla's Moroccan Fried Fish recipe. This easy to make fish dish is a staple in every Moroccan home. It is typically eaten on Shabbat. It is very versatile and can be served cold, at room temperature or hot from the pan.
INGREDIENTS
- 1 lb fish fillet (cod, halibut, flounder or other white flaky fish)
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon dry parsley
- ½ teaspoon salt
- 3 tablespoon flour
- 1 tablespoon baking powder
- 1 egg
- ½ cup water (or more)
- oil (for deep frying)
INSTRUCTIONS
- In a large bowl, stir together all the dry ingredients.
- Beat in egg and slowly add water while mixing, until the batter is runny.
- Dip both sides of the fish in it and fry in heated oil.
- Heat oil to medium-high (350 degrees) in frying pan.
- Dredge fish fillets in batter and gently shake them to remove excess batter drips. Slowly lower into frying pan while moving them back and forth slowly for a few seconds so they start frying without sticking to bottom.
- Fry until golden brown, turning over once to make sure both sides are evenly golden. Remove and place on rack to run off excess oil.
- Display on platter. Serve warm or cold. Garnish with lemon wedges. Optional: Dipping sauce can be made with 2 tablespoon mayonnaise and 2 tablespoon Dijon mustard (or harissa if you prefer hot and spicy).
Notes
French: POISSON FRIT
NUTRITION
Serving: 1filletCalories: 274kcalCarbohydrates: 6gProtein: 25gFat: 17gSaturated Fat: 2gTrans Fat: 1gCholesterol: 98mgSodium: 686mgPotassium: 382mgFiber: 1gSugar: 1gVitamin A: 164IUVitamin C: 2mgCalcium: 198mgIron: 2mg
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Danni says
Thanks for this recipe, it's now my 'go to' fish recipe: simple, delicious, everyone loves it. Brilliant!
npool32 says
Howdy Danni. Thank you so much for your feedback. I'm so happy to hear you've made my grandma's fried fish your go-to recipe. She used to sprinkle it with a little lemon juice and made a dipping sauce of 1/2 mayo and 1/2 Dijon. You may also like a copycat McDonald's tartar sauce recipe (not yet published):
1 cup mayonnaise
1 teaspoon sugar
2 teaspoons dill pickle relish
3 teaspoons white onion finely chopped
Instructions
Combine all ingredients in a small bowl.
Cover and allow to rest for at least 30 minutes before serving.
Suzie Dadoun says
If making this for Passover, would you use Matzo Meal or Almond Flour, or something else?
npool32 says
I would use the matzo meal. I think almond flour in this case may be a little too delicate and easier to burn. The matzo meal is more durable for frying and adds a little more crunch. Good luck and Chag sameach!