Deep-Fried Bream with Chermoula Sauce Recipe

Name: Deep-Fried Bream with Chermoula Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets bream (each weighing 7 to 8 ounces), skin left on; 1 teaspoon ground cumin; Salt; Juice of 1 lemon; 1/3 cup chopped coriander; 1 to 4 garlic cloves, crushed; 1/2 chili pepper, seeded and finely chopped (optional); 4 tablespoons extra virgin olive oil; Flour; Olive oil for frying

Servings: persons

4 fillets bream (each weighing 7 to 8 ounces), skin left on
1 teaspoon ground cumin
Salt
Juice of 1 lemon
1/3 cup chopped coriander
1 to 4 garlic cloves, crushed
1/2 chili pepper, seeded and finely chopped (optional)
4 tablespoons extra virgin olive oil
Flour
Olive oil for frying

1
Rub the fish with a mixture of cumin and salt.
2
Prepare a sauce by mixing the lemon juice with the chopped coriander, crushed garlic (I like the larger amount but you may prefer to use only one clove), the chili pepper, if using, a little salt, and the oil.
3
Dredge the fish fillets in flour, turning to cover them lightly all over.
4
Deep-fry very briefly in sizzling oil until golden, turning the pieces over once.
5
Test the fish by cutting into one piece with a pointed knife.
6
When the flesh begins to flake, lift out and drain on paper towels.
7
Serve hot with the sauce poured over.
8
If serving cold, turn the fish in the sauce and leave to marinate, covered, in the refrigerator for an hour or longer.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 fillets bream (each weighing 7 to 8 ounces), skin left on, 1 teaspoon ground cumin, Salt, Juice of 1 lemon, and more.

Yes, Deep-Fried Bream with Chermoula Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deep-Fried Bream with Chermoula Sauce

How did you like this recipe?

Frequently Asked Questions