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