Middle Eastern · Dinner
Crispy Spiced Fish Fillets
Snapper fillet coated in a cumin, coriander and paprika-spiced flour, shallow-fried until the crust turns deep golden and shatters on contact. Served with a lemon-yogurt sauce, warm pita and a sumac-onion salad, this dish balances a crisp exterior against flaky, moist fish, with a citrus-forward finish typical of Levantine fried fish preparations.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
542Calories
42.3gProtein
25.6gFat
33.8gCarbs
3.2gSugar
3.9gFiber
1210mgSodium
85mgChol
4.9gSat Fat
790mgPotassium
140mgCalcium
3.6mgIron
2.8mcgVitamin B12
10.5mgVitamin C
pescatarian
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the snapper fillet dry and season both sides with salt and black pepper. Whisk together the flour, cumin, coriander, paprika, cayenne, and minced garlic in a shallow bowl.
2
Dredge
Press the fillet into the spiced flour on both sides, shaking off excess for a thin, even coat.
3
Fry
Heat olive oil in a medium skillet over medium-high heat until it shimmers. Lay the fillet in gently and fry 3 to 4 minutes per side until the crust is deep golden and flesh flakes easily.
4
Rest
Let the fried fillet sit on a paper towel-lined plate for 2 minutes so the crust firms and excess oil drains.
5
Plate
Set the fillet on a plate. Thinly slice the onion and scatter it with sumac alongside. Chop the parsley, whisk it into the yogurt with lemon juice, and spoon the sauce over or serve on the side. Warm the pita briefly before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 1/2 cup60g all-purpose flour
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp coriander, ground
- 2 tsp2 tsp paprika
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cloves4 cloves garlic
- 4 tbsp60ml olive oil, for pan-frying
- 4 tbsp60g plain yogurt
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp parsley
- 11 small onion
- 1 tsp1 tsp sumac
- 11 small pita bread
