Marinated Fried Fish


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.

slideshow Amazing Seafood Recipes


  1. Pure olive oil, for frying
  2. 2 pounds skinless monkfish or cod fillets, cut into 2-inch-long pieces
  3. Kosher salt
  4. All-purpose flour, for dredging
  5. 1 onion, finely chopped
  6. 3/4 cup coarsely chopped cilantro
  7. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  8. Juice of 1 lemon
  9. 2 garlic cloves, crushed
  10. 1 red or green chile—stemmed, seeded and finely chopped
  1. 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.
  2. 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.