Fried Fish

Serves 1
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Directions

  1. 1Clean the fish and make incisions on both sides.
  2. 2Clean the fish and make incisions on both sides.
  3. 3Clean the fish and make incisions on both sides.
  4. 4In a plate mix the garlic, lemon juice, salt, cumin, coriander, garlic powder, powdered ginger, chili powder, turmeric and black pepper.
  5. 5In a plate mix the garlic, lemon juice, salt, cumin, coriander, garlic powder, powdered ginger, chili powder, turmeric and black pepper.
  6. 6In a plate mix the garlic, lemon juice, salt, cumin, coriander, garlic powder, powdered ginger, chili powder, turmeric and black pepper.
  7. 7Marinate the fish with the previous mix, even inside the belly.
  8. 8Marinate the fish with the previous mix, even inside the belly.
  9. 9Marinate the fish with the previous mix, even inside the belly.
  10. 10Let the fish marinate for at least 30 minutes
  11. 11Let the fish marinate for at least 30 minutes
  12. 12Let the fish marinate for at least 30 minutes
  13. 13In a separate plate, mix the all purpose flour, starch, baking powder, salt, chili powder, garlic powder and black pepper.
  14. 14In a separate plate, mix the all purpose flour, starch, baking powder, salt, chili powder, garlic powder and black pepper.
  15. 15In a separate plate, mix the all purpose flour, starch, baking powder, salt, chili powder, garlic powder and black pepper.
  16. 16Cover each fish with the flour mix.
  17. 17Cover each fish with the flour mix.
  18. 18Cover each fish with the flour mix.
  19. 19Fry the fish in the heated oil until it turns golden brown (5 minutes in high heat and 5 in medium heat).
  20. 20Fry the fish in the heated oil until it turns golden brown (5 minutes in high heat and 5 in medium heat).
  21. 21Fry the fish in the heated oil until it turns golden brown (5 minutes in high heat and 5 in medium heat).
  22. 22While the fish is frying, prepare the rice and the tahini sauce.
  23. 23While the fish is frying, prepare the rice and the tahini sauce.
  24. 24While the fish is frying, prepare the rice and the tahini sauce.
  25. 25For the rice, in a pot put the oil and the butter, then add the chopped onions, salt and sugar. Then add the garlic, chili, hot water, tomato paste, the stock cube, cinnamon stick and bay leaf. Let it boil
  26. 26For the rice, in a pot put the oil and the butter, then add the chopped onions, salt and sugar. Then add the garlic, chili, hot water, tomato paste, the stock cube, cinnamon stick and bay leaf. Let it boil
  27. 27For the rice, in a pot put the oil and the butter, then add the chopped onions, salt and sugar. Then add the garlic, chili, hot water, tomato paste, the stock cube, cinnamon stick and bay leaf. Let it boil
  28. 28Add the rice and let it boil until it gets to a thicker consistency and then put one cube of butter, cover the pot and turn the heat to the minimum. Let it cook for 20 minutes.
  29. 29Add the rice and let it boil until it gets to a thicker consistency and then put one cube of butter, cover the pot and turn the heat to the minimum. Let it cook for 20 minutes.
  30. 30Add the rice and let it boil until it gets to a thicker consistency and then put one cube of butter, cover the pot and turn the heat to the minimum. Let it cook for 20 minutes.
  31. 31For the tahini sauce, in a wooden plate put the tahini and water. Mix. Add the minced garlic, lemon juice, vinegar, salt, cumin, chili powder and dill. Mix well. Add a drizzle of oil.
  32. 32For the tahini sauce, in a wooden plate put the tahini and water. Mix. Add the minced garlic, lemon juice, vinegar, salt, cumin, chili powder and dill. Mix well. Add a drizzle of oil.
  33. 33For the tahini sauce, in a wooden plate put the tahini and water. Mix. Add the minced garlic, lemon juice, vinegar, salt, cumin, chili powder and dill. Mix well. Add a drizzle of oil.

Ingredients

  • 1 tablespoon garlic minced
  • 1 tablespoon garlic minced
  • 1 tablespoon garlic minced
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 1.5 teaspoon salt
  • 1.5 teaspoon salt
  • 1.5 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 1 teaspoon coriander
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon powdered ginger
  • 0.5 teaspoon powdered ginger
  • 0.5 teaspoon powdered ginger
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon turmeric
  • 0.25 teaspoon turmeric
  • 0.25 teaspoon turmeric
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 1 teaspoon chopped dill
  • 1 teaspoon chopped dill
  • 1 teaspoon chopped dill
  • 3 cup all purpose flour
  • 3 cup all purpose flour
  • 3 cup all purpose flour
  • 1 cup starch
  • 1 cup starch
  • 1 cup starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • for frying oil
  • for frying oil
  • for frying oil
  • 4 tablespoon oil
  • 4 tablespoon oil
  • 4 tablespoon oil
  • 2 tablespoon butter
  • 2 tablespoon butter
  • 2 tablespoon butter
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 2 cloves garlic minced
  • 2 cloves garlic minced
  • 2 cloves garlic minced
  • 1 unit chili
  • 1 unit chili
  • 1 unit chili
  • 3 cup hot water
  • 3 cup hot water
  • 3 cup hot water
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 tablespoon tomato paste
  • 1 cube stock cube
  • 1 cube stock cube
  • 1 cube stock cube
  • 1 unit cinnamon stick
  • 1 unit cinnamon stick
  • 1 unit cinnamon stick
  • 1 leaf bay leaf
  • 1 leaf bay leaf
  • 1 leaf bay leaf
  • 2 cup egyptian rice
  • 2 cup egyptian rice
  • 2 cup egyptian rice
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 300 grams tahini
  • 300 grams tahini
  • 300 grams tahini
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 3 cloves garlic minced
  • 3 cloves garlic minced
  • 3 cloves garlic minced
  • 1 large lemon juice
  • 1 large lemon juice
  • 1 large lemon juice
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon cumin
  • 0.5 teaspoon cumin
  • 0.5 teaspoon cumin
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon chili powder
  • to taste chopped dill
  • to taste chopped dill
  • to taste chopped dill
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil

Equipment

Deep potWire rack

Tips

  • The fish should be well drained before frying
  • Fry in oil heated at 180 degrees Celsius.
  • Do not overcrowd the pan when frying the fish.
  • Sprinkle spices on the fish as soon as it comes out of the oil