Hut bel chermoulah
(Crisp Fried Fish with Chermoulah) Recipe

Origin: Morocco Period: Traditional

Ingredients:

1kg mixed filleted fish (eg red mullet, sardine, cod, brill, grey mullet, John Dory etc)
100ml Chermoulah
flour for coating
1 tsp salt
1 tsp pimenton
lemon wedges, to serve
oil for frying

Hut bel chermoulah
(Crisp Fried Fish with Chermoulah) Preparation:

Method:

Cut the fish into pieces about 6cm in length, place in the chermoulah and toss to coat. Set aside in a cool place to marinate for several hours. At the end of this time pour the mixture into a colander and drain well (but do not rinse). Pat the fish dry then dip in a plate of flour that's been seasoned with the salt and pimenton.

Heat about a 5cm depth of oil in a wok and when hot add a few strips of floured fish. Turn them frequently to cook evenly and when the coating is golden lift with a slotted spoon and drain on kitchen paper. Repeat until all the fish is cooked then serve garnished with lemon wedges.

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