Fried fish & aubergines

Fried fish & aubergines

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

This classic way of frying fish can be sampled all over Morocco, usually served with fried aubergines and French fries.

Ingredients

Quantity Ingredient
60g plain flour
1 generous tablesp saffron threads, crushed in a mortar and pestle
1 tablespoon paprika
1 tablespoon turmeric
1/2 tablespoon cayenne pepper
600g cod or other firm-fleshed fish fillets, skin on, cut into large chunks or slices
5 tablespoons olive oil
1 large aubergine, sliced

To serve

Quantity Ingredient
lemon wedges

Method

  1. Combine the flour, saffron, paprika, turmeric, cayenne pepper and a generous pinch of salt in a large bowl. Coat the fish with the flour mixture and set aside.
  2. Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the aubergine slices, turning occasionally, for about 8 minutes, or until tender and beginning to turn golden brown. Transfer to kitchen paper and keep warm until ready to serve. Depending on the size of your pan, you may need to cook the aubergine in batches.
  3. Put the cod pieces in the frying pan, adding a little more olive oil if necessary, and cook, turning occasionally, for 8 minutes or until tender. Transfer to kitchen paper.
  4. Place the aubergine and fish on a platter, sprinkle with a little salt and serve with lemon.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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