North African Style Fried Fish | Hout Maqli Maghrébine, سمك مقلي مغربي

  

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

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Fried fish is one of the most classic examples of North African fare. And with the Mediterranean sea right in the doorstep why wouldn't it be? Fish is an important component of the North African/Algerian diet, especially in coastal cities like where I live. In non-coastal areas, you can find fresh fish of all varieties being sold on the streets and ports. And fish such as sardines also pose as an economical way to enjoy fish. A pure delight for all ! Freshly caught white fish such a bream, haddock, cod and red snapper are ideal for this recipe. But when not available frozen can also be used.

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Video recipe for 

North African Style Fried Fish | Hout Maqli Maghrébine, سمك مقلي مغربي

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For this recipe, I'm using bream, called Daurade here in Algeria. You can use any white fish you like. Fresh is always best, but frozen will due also in this recipe.

So let's get started with the recipe...

KITCHEN TIME 🕓 ACTIVE PREP TIME : 15  min |   INACTIVE PREP TIME : 0  min   |  COOK TIME : 15  min 

fish & seafood recipes | serves 5-6

Hout Maqli Maghrébine

North African Style Fried Fish

INGREDIENTS 

1 kg - 2 lbs of white fish such as bream, whiting, cod, etc. 120g - 1 cup Cornmeal (semoule de mais) 1 10g - 1 cup flour 1 tsp ground garlic powder 1 kg - 2 lbs of white fish such as bream, whiting, cod, etc. 120g - 1 cup cornmeal (semoule de mais in Algeria) 1 10g - 1 cup flour 1 tsp ground garlic powder 2 teaspoons ground ginger 1 teaspoon ground cumin 1 teaspoon ground coriander seeds 1 teaspoon turmeric 1/2 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground anise seeds 1/8 teaspoon ground cloves oil for frying Lemon for service

METHOD 

Begin by cleaning the fish, removing the gulls, eyes or even the whole head if desired. Clean out the stomach and wash well.

Place the spices, flour and cornmeal in a large bag or bowl. Coat the fish with the breading well. 

Fry the fish on each side in hot oil. Cooking time depends on the type and size of fish.

TO SERVE 

This fish would go lovely with some salad, and  freshly baked bread!

KITCHEN TIPS

Leftovers

⇝ You can use the leftover fish + bones to make a fish soup.

Storage

⇝ Cooked fish can keep in the fridge for up to 2 days, or longer in the freezer.

SAHA F'TOURKOUM! - BON APPÉTIT! - ENJOY! 

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