Moroccan cuisine · Fish & Seafood

Hout Mqli (Fried Fish)

Small fish coated in a spiced semolina-flour crust and fried until crisp, served with lemon and a spicy tomato sauce.

Ingredients · for 4 servings

• 800g small fish (sardines or whiting, cleaned)
• 100g durum wheat semolina
• 100g flour
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 bunch coriander (cilantro)
• 3 garlic cloves
• 2 lemons
• 400g chopped tomatoes
• 1 tsp harissa
• 1 litre oil for frying
• Salt, pepper

Instructions

1. Wash the fish, pat dry, and marinate for 20 minutes with the juice of one lemon, chopped garlic, finely cut coriander, cumin, salt and pepper.
2. Mix the durum wheat semolina, flour, turmeric and 1 tsp salt in a deep plate – the semolina grains make the crust especially crisp.
3. For the sauce, simmer the chopped tomatoes with the harissa and a pinch of salt, uncovered, for 8–10 minutes until thickened, then set aside.
4. Heat the frying oil in a tall pot to 180°C (355°F) – fine bubbles should rise immediately around a wooden spoon handle dipped in.
5. Dredge the fish one by one in the semolina mixture, tap off the excess, and fry in batches for 3–4 minutes until golden brown, then drain on paper towels.
6. Serve immediately with wedges of the second lemon and the spicy tomato sauce – the fish tastes best piping hot.