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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 12 |
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This is a tasty fried fish which we like served with rice and Kuwaiti Tomato Sauce (Dukkous Al-Tamat). I have made this with whole deboned light skinned fish as well increasing the coating as needed based on fish size. No need to remove the heads! I always make our version gluten free using double the amount of white rice flour and half the amount sweet rice flour & tapioca starch, though it fries OK I can see it would work better with regular flour. Modified from Delights from the Garden of Eden by Nawal Nasrallah. Ingredients:
4 fresh fish, pieces serving size, skinned |
1 teaspoon sea salt |
1 teaspoon iraqi curry powder (iraqi curry powder) |
1 teaspoon ground cumin |
1/4 cup all-purpose flour (to be gluten free see introduction) |
1/4 teaspoon sweet paprika |
canola oil (i think corn oil is traditionally used, you may use vegetable too, i added some butter to the oil fo) |
lemon wedge, to serve or |
sumac, to serve |
Directions:
1. Mix spices in a ziplock bag or bowl and coat fish pieces.
2. Fry them in a 1/2 inch deep oil of choice, turning once until golden brown on both sides. While frying help keep pieces flat by pressing on them with a metal spatula. 5-10 minutes cooking time depending on fish thickness.
3. Sprinkle with some sumac or squeeze on fresh lemon juice.
4. Serve immediately, with rice, a fresh salad and Kuwaiti Tomato Sauce (Dukkous Al-Tamat).
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