Fried Marinated Fish

friedfish1

This dish is supposed to be served cold, either a first course or a buffet dish.  The original recipe was from Claudia Roden’s book The New Book of Middle Eastern Food. The fish is first fried and then marinated in a dressing that is similar to a Thai dressing, except for the addition of olive oil.

Ingredients:

  • 2 lbs fish fillet, cut into bite size pieces
  • 1/2 cup flour
  • 2 tbs rose pepper rub
  • oil for frying

For the marinade:

  • 3/4 cup chopped cilantro
  • 1 medium onion, finely chopped
  • 2 bird chilis, minced
  • 3 cloves garlic, minced
  • 6 – 8 tbs olive oil
  • juice of 1 lemon
  • salt

Directions:

  1. Combine flour and rose pepper rub in a bowl or ziploc bag.  Add fish pieces and stir or shake until covered with flour.
  2. Deep fry fish pieces in hot oil until golden brown. Drain on paper towels.
  3. Mix the marinade ingredients in a separate bowl. Add the fish and stir carefully.
  4. Leave for at least one hour before serving cold.

Notes: This dish is also good served warm.  The marinade can also be tweaked to make a Thai dressing instead.  Instead of  olive oil, add 2 tbs fish sauce and 1 tbs sugar. Continue as directed in the recipe.

friedfish2

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» Elyse said: { Apr 5, 2009 - 10:04 }

What a fabulous sounding dish! I’m so intrigued by the fry-first then marinate technique! It certainly looks delicious!

» Sharon said: { Apr 5, 2009 - 08:04 }

Oh my goodness, what looks delicious!!

» Zriz said: { Apr 6, 2009 - 12:04 }

What a fabulous way to prepare fish! Looks definitely mouthwatering!

» Tangled Noodle said: { Apr 8, 2009 - 09:04 }

A beautiful and delicious-looking dish!

» alice said: { Apr 10, 2009 - 11:04 }

This looks wonderful. I’m curious, what type of fish did you use for this?

» virtual chef said: { Apr 11, 2009 - 12:04 }

elyse: i was, too, which prompted me to try it. glad i did. it was delicious and we enjoyed it as an appetizer.

sharon: thanks!

zriz: the marinade is wonderful!

TN: i think it is perfect for lent!

alice: i used halibut for this recipe. i want to try tilapia, too, since they fry well and does not fall apart but they are sometimes too thin so not sure if it will hold well in the marinade.


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