Fried whiting with Moroccan chermoula marinade
- In the Golf countries, it’s practically impossible to find whiting fish. I used to find some of it in Dubai but coming from Europe and tasted like nothing. Since my family knows I like whiting, there was enough to eat fresh for the whole family (sisters, nephews and nieces, guests…). There was more to freeze as filets, as pieces for frying or cooking in tagine. Besides, this gives you a bargaining power: 30 dhs/ kgs instead of 60 dhs after 2 weeks later (1 euro = about 11 dhs).
- The last 2 months while we were in Qatar, I had enough of sherri fish and hamour (types of white fish) is not my favourite. Besides that, I never developed any interest in the other types of fish. The Golf countries are surrounded by hot sea, hence the fish has a different texture than other types of seas. So let’s say we hardly had any fish.
- I used to hate fish, my grand-father used to sell fish (does it make of him a fisherman?). However, I grew up watching my father buying it 3 times a week, cleaning and “filet” the big ones..I guess I ended up cracking and liking it. So I’m working hard to compensate for the 28 years lost in hating fish and my grand-father’s house (there was always fish at lunch time).
The recipe i’m posting today is not complicated, even if you are not fan of frying steam it or cook it in the oven as a “papillote”. But like my mother says, frying gives an extra crunch but above all, that frying taste nothing else can replace.
|Tall fish cut into smaller pieces|
- 2 cups of coriander, finely chopped
- 1 cup of parsley, finely chopped
- 4 cloves garlic, crushed
- 2 tbsp paprika
- 1 tbsp harissa or chili paste (optional)
- 1 good tbsp cumin
- 1 good tbsp salt
- ½ tbsp cayenne pepper
- 3 tbsps extra virgin olive oil
- Juice of 1 big lemon
- About 2 kg of whiting (small to medium size)
- About 2 cups of all purpose flour
- Oil for frying
- Lemon for serving
Mix all ingredients together in a mortar and mix well. The chermoula is now ready to use.
Rub the fish with the paste and keep it in the fridge for a couple of hours or until the next day. You might want to add more olive oil to thin the marinade and make it easier to distribute over the fish.