Roussette en friture tipazienne (fish fry tipaza style)

Name: Roussette en friture tipazienne (fish fry tipaza style)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: en
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

Main Dish

4 servings

15 min

25 min

Very Easy

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Ingredients

Number of serving: 4

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

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.

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