Poissons Frits en Plein Air

Name: Poissons Frits en Plein Air
Cuisine: Moroccan
Ingredients: ½ teaspoon each hot red pepper, powdered cumin and crushed black pepper; ½ teaspoon each hot red pepper, powdered cumin and crushed black pepper; ½ teaspoon each hot red pepper, powdered cumin and crushed black pepper; 4 tablespoons finely chopped fresh green coriander; 4 small cloves garlic, peeled and finely chopped; 150 ml/¼ pint (⅔ cup) olive oil; 1–125 kg/2–2½ lb fish salt; juice of 1 lemon; flour

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1–125 kg/2–2½ lb fish salt
150 ml/¼

Africa
Morocco
Carthaginian
El Jadida
Essaouira
Safi
Azemmour
Fish course
Pescatarian

Method

Scale and clean fish, then wash several times in salted water. Pat dry and cut into steaks of about 4 cm/1½ inches.
Combine in a bowl half the olive oil with garlic, coriander, hot red pepper, cumin, black pepper, lemon juice, and salt to taste. Rub this into fish pieces and leave for 1–2 hours to allow flavours to develop.
Pat fish dry with a paper t