| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 331 | 19g | 3g | 15g |
| sugars | fibre | protein | salt |
| 1g | 2g | 31g | 1.12g |
Why I Love Egyptian Crispy Fish with Tarator Sauce
As the sun sets on the Californian coast, the distinct aroma of my signature Crispy Fish with Tarator Sauce wafts through my kitchen. This delightful Egyptian recipe, which I have given a dash of my own essence captured through my California upbringing and Gujarati roots, is a true treasure in my culinary arsenal.
The beauty of fusion
One of the aspects that I genuinely love about this dish is its ability to transcend geographic boundaries. The subtle use of spices like ground cumin, the cooling tahini, and the gentle heat from the fresh pepper lend it that universal appeal, much like the diverse culture that California represents. Let’s not forget the fresh lemon juice, that imparts that perfect tang, a reminder of the zest Californian cuisine is famous for. The balance in this dish is commendable, courtesy of the precision of Egyptian cooking techniques.
A tale of two cultures
I can’t help but draw a parallel between this dish and an Indian favorite, the Rava Fish Fry. The Rava Fry has a similar crunchiness to it that’s further enhanced with Indian spices. I’ve incorporated a similar approach in the Crispy Fish with Tarator Sauce, marrying flavors from my Indian-American heritage. I find the union of cultural influences incredibly fulfilling, and my husband Faisal, who is my most adoring critic, shares my passion for this fusion.
Looking at the dish and how it brings together elements from diverse culinary traditions, I cannot help but recall the acclaimed Egyptian Chef Shawki Al-Hashemi whose recipes infuse traditional dishes with global flavours, resonating with my own culinary ethos.
The perfect accompaniment
Serving the Crispy Fish with Tarator Sauce is a joyful experience in itself. On a chilled evening, it pairs splendidly with a glass of Sauvignon Blanc or a serving of fresh garden salad. For larger gatherings, it shines as the main course alongside a sumptuous couscous or warm pita bread.
In conclusion, the Crispy Fish with Tarator Sauce stands as a testament to my culinary journey, a reflection of my roots and my evolution as a chef. It’s a delicious bridge connecting my love for Indian and American culinary traditions, embodying the richness and versatility of both worlds.
What You’ll Need
- 6 fish fillets (any white fish)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Oil, for frying
- 3 garlic cloves
- 1 cup raw tahini
- 3 tablespoons fresh lemon juice
- 1/4 cup cold water
- 1/2 cup finely chopped fresh parsley
Method
Step One
To start off, rinse the fish fillets thoroughly under cold running water, thereafter pat them dry using paper towel.
Step Two
Next, combine the all-purpose flour, salt, black pepper and ground cumin in a large dish. Mix them rigorously to ensure all the ingredients are evenly distributed.
Step Three
Dredge the fish fillets in the flour mixture, making sure they are well coated from all sides. Shake off any excess flour.
Step Four
Heat oil in a large frying pan over medium heat. You will know when the oil is ready if you drop a small piece of bread in the oil and it sizzles.
Step Five
Add the fish fillets to the hot oil and cook for about 2-3 minutes per side, or until they turn golden and crispy. Drain the cooked fish onto a paper towel-lined plate to remove excess oil.
Step Six
Now, for the Tarator sauce. Pulse the garlic cloves in a food processor until they are finely chopped. Add the raw tahini, fresh lemon juice and cold water, then process until the sauce is smooth. If needed, add more water to reach the desired consistency.
Step Seven
Last but not least, stir in the finely chopped fresh parsley and the sauce is ready to serve. Make sure to pour the sauce generously over the crispy fried fish.
Step Eight
Enjoy your Crispy Fish with Tarator Sauce served with a side of your favorite salad or steamed vegetables for a complete meal.
