Moroccan · Main course
Moroccan-Jewish Fried Fish for Shabbat
Crisp fried fish is a Friday-night fixture in Moroccan-Jewish homes — fillets marinated in charmoula, dusted in seasoned flour and shallow-fried until golden, then eaten hot or, in the Sephardic way, cold the next day. Simple and reliable, it lets the fresh fish and the herb-and-garlic marinade shine.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g firm white fish fillets
- 1 bunch coriander and parsley, chopped
- 4 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, 1/4 tsp cayenne
- Juice of 1 lemon and 3 tbsp olive oil
- Flour, seasoned with salt and pepper, for dusting
- Oil, for frying
- Lemon wedges, to serve
Method
- 1
Marinate
Mix the herbs, garlic, cumin, paprika, cayenne, lemon and olive oil into a charmoula and coat the fish; leave 20 minutes.
- 2
Dust
Lift the fillets, letting excess marinade drip off, and dredge them in seasoned flour.
- 3
Fry
Shallow-fry in hot oil, turning once, until crisp and golden and just cooked through.
- 4
Drain
Drain the fish on paper to keep the crust crisp.
- 5
Serve
Serve hot with lemon, or cool and refrigerate to eat cold on Shabbat.
Chef's tips
- Let the marinated fish drip before flouring so the coating fries crisp rather than gummy.
- Keep the oil hot enough to sizzle briskly, giving a golden crust without greasiness.
- For cold Shabbat serving, undercook very slightly, as the fish firms as it cools.
Frequently asked questions
Why is fried fish eaten cold on Shabbat?
Since cooking is not permitted on the Sabbath, the fish is fried on Friday and often eaten cold the next day, a practice that gave rise to many chilled Sephardic fish dishes.
What fish is best?
Firm white fillets like hake, cod, sea bream or sole hold together well in the pan and take the charmoula beautifully.