Levantine cuisine · Fish & Seafood

Samak bil Bayd

Pieces of fish dipped in seasoned egg batter and fried golden brown in olive oil.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 3 eggs
• 100 g flour
• 1 tsp cumin
• 1/2 bunch flat-leaf parsley
• 2 cloves garlic
• 2 lemons
• 200 ml olive oil
• Salt, pepper

Instructions

1. Cut the fish fillet into pieces about 5 cm across, pat dry, season with salt, pepper and the juice of half a lemon and let rest for 10 min.
2. Whisk the eggs smooth with finely grated garlic, the cumin, the finely chopped parsley and a pinch each of salt and pepper.
3. Sift the flour onto a flat plate; pat the fish pieces dry again so the batter adheres.
4. Heat the olive oil in a deep pan to 170 °C — a wooden stick should immediately produce fine bubbles.
5. Dip the fish pieces first in the flour, then through the egg mixture, and fry in batches for 2–3 min. per side until the coating is golden brown and slightly puffed.
6. Drain on paper towels, season with a little salt right away and serve hot with wedges of the remaining lemons.