World Cuisine

Fried Whiting with Chermoula

prep 15 mins, plus marinating cook 15 mins
  • 6 whole whiting or 12 fillets
  • 1 bunch of coriander, snipped
  • 1 bunch of flat-leaf parsley, snipped
  • 2 garlic cloves, crushed
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • 1 lemon, juiced
  • 1 tablespoon water
  • 4 tablespoons flour
  • ½ teaspoon salt
  • oil, for frying
  • lemon wedges, to serve

Wash the whole or filleted fish.

Prepare the marinade in a shallow dish by mixing together the herbs, garlic, spices, lemon juice and water.

Place the fish in the marinade, cover with clingfilm and leave to marinate for 30 minutes in the refrigerator.

Tip the flour onto a plate and dip in the fish to coat both sides. Reserve the remaining flour and the marinade.

Heat the oil in a frying pan large enough to accommodate the whiting and quickly fry the fish, turning once. You may have to work in batches.

Remove the fish and keep warm. Mix the remaining flour with the marinade and shape into flat patties. Fry in the hot oil and serve with the fish.

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