Ingredients:
1/2 cup coarsely chopped fresh coriander
1/2 cup coarsely chopped fresh parsley leaves
2 cloves garlic, minced
4 tablespoons fresh lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne, to taste
6 tablespoons vegetable oil, plus additional for frying the fish
2 lbs skinless firm-fleshed white fish fillets, such as tilapia,catfish,cod or halibut,cut into 4 equal pieces
all-purpose flour, seasoned with
salt and pepper, for dredging the fish
Directions:
In a food processor or blender puree the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 6 tablespoons of the oil, and salt and pepper to taste.
In a skillet heat 1 inch of the additional oil to 375 F.
on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
Transfer the fish to paper towels to drain, divide it between 4 plates, and drizzle the sauce over it.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.