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Fish of the Pharaohs

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Ingredients for 4 servings:

  • 4 fish fillets, light, from sea fish (e.g. pollock)
  • 100 g flour
  • 1 lemon(s), juice
  • salt and pepper
  • ½ tsp curry powder
  • ½ tsp cumin powder
  • 1 tsp mixed herbs (e.g. dill, chives, parsley)
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the fish fillets and pat dry. Sprinkle with salt and drizzle with lemon juice. Make a breading using the flour and the other ingredients (except the oil). Coat the fish fillets in the flour and immediately fry in hot oil, skin-side up, for about 2-3 minutes, depending on the thickness of the fillets. Turn over and fry for another 2-3 minutes. This goes well with warm potato salad with oil and vinegar, or curry rice with vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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