Roussette en friture tipazienne (fish fry tipaza style)

Ingredients

• 1 kg dogfish, cleaned
• 3 cloves of garlic, minced fine
• 1 teaspoon paprika, coriander seeds and cumin
• pinch of black pepper
• fine semolina flour for breading (or breadcrumbs)
• saffron powder
• handful of parsely and cilantro, chopped fine
• Harissa (to taste)
• 1/2 cup (about) white flour
• 2 eggs
• salt
• lemon
• ol for frying

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Preparation

• Clean and prepare the fish (Your fish monger can do this for you).
• Cut the fish into portions. Beat the eggs; add little salt and pepper.
• Mix the remaining ingredients for the breading.
• Coat the fish in the flour, then eggs, then breading.
  
• Fry the fish in pre-heated oil util golden.
• Lay on paper towels to soak up the excess oil.
• Salt and squeeze lemon over.
• Serve with traditional fries (fritte) if you like or smashed potatoes with olive oil.