Moroccan Fried Whiting

1. 1

   Combine the cumin, turmeric, paprikas, and 1/2 tsp pepper in a small bowl.

2. 2

   Sprinkle the fish with about 2 tsp of the spice mixture and a little salt if desired. The fish can be covered overnight or cooked immediately.

3. 3

   When ready to fry, lightly coat the fish in flour, shake off the excess, and lay in a single layer on a tray.

4. 4

   Pour enough oil in a frying pan to coat the bottom and heat over medium heat.

5. 5

   Cook the fish in batches, turning only once, until golden brown on both sides.

6. 6

   Transfer the fish to a paper towel-lined plate to drain.

7. 7

   Serve warm or at room temperature with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.