Fried Fish with Cousbareia Sauce

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This is an Egyptian regional speciality. Any fish that can be fried will do (small fish left whole, larger ones thickly sliced). Red mullet is often prepared in this way.


  • A fish weighing about 1 kg (2 lb)
  • Olive oil for deep-frying


Fry the fish as directed in the preceding recipe.

In a separate deep frying pan or sauté dish, fry the onions in oil until soft and just golden. Add the hazelnuts and pine nuts, and fry for only 2 minutes longer. Add the tomatoes and sauté gently until soft. Add just enough water to cover, stir in parsley, and season to taste with salt and pepper. Simmer for a f