Fried Fish with Chermoula
Let me share a family secret with you. Small fish or fish fillets marinated deeply in chermoula paste, then dusted in flour and pan-fried until crispy. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Fish fillets or small whole fish
- Chermoula
- Flour
- Oil for frying
- Lemon wedges
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
Step-by-Step Instructions
Coat the fish generously in chermoula and let it marinate for at least 30 minutes.
Dredge the marinated fish in flour, shaking off the excess.
Pan-fry in hot oil until a crispy crust forms on both sides.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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