Moroccan · Street food
Fried Fish Cones (Street Style)
Small fish and squid dredged in a cumin-spiced flour and fried until shatteringly crisp, served in a paper cone with lemon and a dab of harissa — the fried-seafood snack of Morocco's Atlantic towns. Straight from the fryer, hot and salty, it is the taste of a coastal afternoon.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g small fish (whitebait, small sardines) and squid rings
- 150 g flour
- 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric
- 1 tsp salt, black pepper
- Neutral oil, for deep-frying
- Lemon wedges and harissa, to serve
Method
- 1
Season the flour
Mix the flour with cumin, paprika, turmeric, salt and pepper in a bowl.
- 2
Dredge
Pat the fish and squid dry, then toss in the spiced flour, shaking off the excess.
- 3
Fry hot
Deep-fry in batches at 180°C for 2–3 minutes until crisp and deep golden, keeping the oil hot between batches.
- 4
Serve
Drain, salt immediately and pile into paper cones with lemon wedges and a dab of harissa.
Chef's tips
- Dry the seafood well before dredging so the coating sticks and fries crisp, not soggy.
- Fry in small batches to keep the oil temperature up, or the coating turns greasy.
Frequently asked questions
What fish should I use?
Small whole fish like whitebait or tiny sardines, plus squid rings; anything small and quick-frying works.
Can I shallow-fry?
Yes — shallow-fry in hot oil, turning once; deep-frying just gives a more even, all-over crunch.