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
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.