Robert Carrier

Street Market Fried Fish

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

Ingredients

  • 4 large thick slices flat fish, 5 cm/2 inches thick
  • flour

Method

  1. Rub thick flat slices of fish (mostelle, bonito, palomete or monkfish in the Moroccan street restaurants; try turbot or monkfish) with a mixture of three parts flour to one part salt, flavoured with powdered saffron, hot red and black peppers to taste.
  2. Deep-fry saffron-floured fish in bubbling oil until crisp and golden on the outside but still mo