Marinated Fried Fish
- SERVINGS: 6
This fish is first deep-fried, then marinated and chilled. In Egypt, cooks use bream from the Mediterranean, but you can substitute any firm, white fish.
- Pure olive oil, for frying
- 2 pounds skinless monkfish or cod fillets, cut into 2-inch-long pieces
- Kosher salt
- All-purpose flour, for dredging
- 1 onion, finely chopped
- 3/4 cup coarsely chopped cilantro
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 garlic cloves, crushed
- 1 red or green chilestemmed, seeded and finely chopped
- In a medium saucepan, heat 1 inch of the pure olive oil to 350°. Season the fish with salt, then dredge it in the flour, turning to coat lightly. Working in batches, add the fish to the oil and fry, turning once, until golden, 4 to 5 minutes for monkfish; 3 to 4 minutes for cod. Using a slotted spoon, transfer the fish to paper towels to drain.
- In a bowl, combine the onion with the cilantro, extra-virgin olive oil, lemon juice, garlic, chile and 1/2 teaspoon of salt. Arrange the fish in a single layer in a shallow glass or ceramic dish, then spoon the marinade over it and turn to coat. Let stand at room temperature for at least 1 hour. Serve immediately or refrigerate and serve cold.
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Congratulations to Mei Lin, winner of Top Chef Season 12.