World Cuisine

Deep-Fried Fish and Chermoula Pastries

cook 20 mins
Ingredients
  • 450 g (14 1/2 oz) skinless cod or haddock fillets, boned and cut into bite-sized pieces
  • 200 g (7 oz) filo pastry, cut into 10 cm (4 inch) squares
  • 50 g (2 oz) butter, melted
  • sunflower oil, for deep-frying
  • salt and pepper
  • chilli dipping sauce, to serve
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 red chilli, deseeded and chopped
  • finely chopped rind of 1/2 preserved lemon (see page 68)
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped coriander
  • 1 tablespoon chopped parsley
Directions
  • Mix together all the chermoula ingredients in a bowl. Toss in the fish pieces and season well.
  • Lay out the filo under a clean, damp tea towel to prevent it drying out. Place 1 filo square on a flat surface and brush it with a little melted butter, then put another on top at an angle and brush it with more butter. Repeat with a third sheet at an angle. Place a small spoonful of the fish in the centre and carefully pull up the edges, pinching the ends together using wet fingertips. Repeat with the remaining ingredients to make 16–20 pastries.
  • In a large, deep saucepan, heat enough oil for deep-frying to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Deep-fry the pastries in batches for 2–3 minutes until lightly golden. Remove with a slotted spoon and drain on kitchen paper. Serve hot with a drizzle of chilli oil, a little harissa paste or a dipping sauce.
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