Hout Makli
(Fried Fish) Recipe
Origin: Tunisia Period: Traditional
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Ingredients:
4 firm white fish fillets (about 150g each)
juice of 2 lemons
3 medium courgettes (zucchini)
60ml olive oil
1 onion, finely chopped
500ml passata (tomato sauce)
1 tsp harissa
2 garlic cloves, finely chopped
salt and black pepper, to taste
oil for frying
flour, to dust
1 egg, beaten
Hout Makli
(Fried Fish) Preparation:
Method:
Season the fish fillets liberally with salt and black pepper then sprinkle with the lemon juice and set aside to marinate (reserve any remaining lemon juice).
Meanwhile, peel the courgettes and slice into 6mm thick rounds. Add a little oil to a pan and use to fry the courgette rounds until golden brown on all sides. Remove with a slotted spoon and set aside. Use the remaining oil in the pan to fry the onion for about 8 minutes, or until soft. Add the passata, harissa and garlic to the pan then season with salt and black pepper. Bring the mixture to a simmer and cook over medium heat for about 5 minutes, stirring occasionally. Add the courgettes and cook for a further 5 minutes.
Meanwhile, in a separate pan, add oil to a depth of about 2cm. Dust the fish fillets with flour then dip in the beaten egg before coating all over with more flour. Add the fish to the oil and fry until golden brown all over (about 4 minutes per side).
Add any remaining lemon juice to the sauce and adjust the seasoning. Arrange the fish fillets on plates and spoon the courgette sauce over the top. Serve immediately.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Seafood... More recipes using Chillies... More Frying recipes... More recipes for Fish... More recipes for Sauces...
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Other recipes with fish and vegetables as primary ingredients:
Piri-Piri Sauce II
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