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Moroccan fish fry


  • Whisk ½ cup oil with the chopped coriander, lemon zest and juice, crushed garlic and chilli paste in a large bowl until well combined. Set a little aside for serving.
  • Add the fish and toss until well coated. (You can marinate the fish for about 30 mins, if you like.)
  • Then dip the fish in the flour and then into the egg, and fry in a thin layer of moderately hot oil, seasoning as you do so. Drain well on kitchen paper towels.
  • Place the fish on individual plates, drizzle the extra dressing around and serve with a salad on the side.


  • olive oil
  • 2 heaped tbsp chopped fresh coriander
  • grated rind & juice of ½ lemon
  • 2 garlic cloves, crushed
  • 1 heaped tspn chilli paste
  • 4 x 180 gm fish fillets
  • plain flour
  • 2 eggs, beaten
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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