The sauce can also be used on baked or grilled fish with good results if you'd rather not fry.
Make and share this Fried Fish With Moroccan Herb Sauce recipe from Food.com.
- 1⁄4 cup coarsely chopped fresh cilantro
- 1⁄4 cup coarsely chopped fresh parsley leaves
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon cayenne, to taste
- 3 tablespoons vegetable oil, plus
- additional oil, for frying the fish
- 1 lb skinless firm-fleshed white fish fillets or 1 lb cod or 1 lb halibut or 1 lb grouper, cut into four equal pieces
- all-purpose flour, seasoned with
- salt and pepper, for dredging the fish
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 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 2 plates, and drizzle the sauce over it.