Moroccan fried fish with chermoula

Method

1. 1

   Clean the fish, rinse and pat it thoroughly dry with kitchen paper, then score the sides lightly so the marinade can penetrate the flesh.

2. 2

   Make the chermoula by mixing the garlic, coriander, parsley, cumin, sweet paprika, hot chilli, salt, lemon juice and oil into a fragrant green paste.

3. 3

   Rub the fish inside and out with the chermoula and leave it in the fridge for at least 1 hour to absorb the flavour, then dredge it in the flour and shake off the excess.

4. 4

   Heat the oil in a deep frying pan over high heat until hot but not smoking, then fry the fish in small batches for 3–4 minutes per side until golden and crisp.

5. 5

   Drain on kitchen paper and serve hot with lemon slices, bread and salad; it is one of the best-loved seafood dishes in Moroccan cooking.