Chili-Cumin Fried Fish
HB-0556 · Hand-built original · Yemeni
This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.
YemeniServes 4 to 6412 kcalGluten-freeDairy-freeDiabetic
Main ingredient: thick
Servings:4quantities adjust to match
Ingredients
- 31¾ oz white fish fillets (such as sea bass or red snapper), about 1 in thick
- 1 tsp coarse salt, plus more for seasoning
- 3 large eggs, beaten
- 4¼ oz unsalted matzo meal
- 4 tsp chilli powder
- 1 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 4 Tbsp vegetable oil, plus more if needed
- Lemon wedges, to serve
- Fresh coriander sprigs, to serve
Method
- Pat the fish dry and season lightly with salt on both sides.
- Put the beaten eggs in a shallow dish. In a second dish, mix the matzo meal with the chilli powder, cumin, pepper and 1/2 tsp salt.
- Dip each fillet in egg, let the excess drip off, then press into the seasoned matzo meal until coated on both sides.
- Heat the oil in a large frying pan over medium-high heat. Fry the fish in batches for 3-4 minutes per side until the crust is crisp and golden and the flesh flakes easily, adding more oil between batches if needed.
- Drain briefly on kitchen paper and serve at once with lemon wedges and coriander sprigs.
Nutrition (per serving, where published)
412 kcalCalories
43.6 gProtein
3.9 gCarbs
24.7 gFat
13.9 gSaturates
2.1 gFibre
0.5 gSugars
328 mgSodium
233 mgCholesterol
1045 mgPotassium
215 mgCalcium
5.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data