Perla's Moroccan Fried Fish

5 from 5 votes

Perla's Moroccan Fried Fish

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.

Prep Time15

Cook Time15

Total Time30

Course: Fish, Meats, Vegetables

Cuisine: Italian, Moroccan

Keyword: fish, Fried, moroccan

Servings: servings

Calories: 274kcal

Ingredients

1 lb fish fillet cod, halibut, flounder or other white flaky fish
1 tsp garlic powder
¼ tsp black pepper
½ tsp paprika
1 tbsp dry parsley
½ tsp salt
3 tbsp flour
1 tbsp 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 Tbsp mayonnaise and 2 Tbsp Dijon mustard (or harissa if you prefer hot and spicy).

Notes

French: POISSON FRIT

Nutrition