We went to my favourite specialty kitchen store yesterday and I was looking around the till area while the Hubby was paying. I saw a magazine by Donna Hay and picked it up. It was filled with lots of pretty looking dishes and after seeing one of a shallow fried fish, I immediately turned around and handed it to the Hubby to add to the pile.
It used one of my favourite ingredients – sumac and was very easy to make. I used a red banded rockfish and it came out perfectly. Crispy skinned, meat just done to perfection. Thankfully the butcher descaled it and cleaned it for me. The only thing I had to do was remove the head so it fit in the pan.
I did add a touch of tajine (a Mexican spice with a strong citrus flavour) and if I had any lemon pepper, I would have used it.
- 1 or 2 rockfish, descaled and cleaned*
- Sumac for sprinkling
- 1 lime cut into wedges
- 1 tablespoon of flour
- 1/2 tablespoon sumac
- 1/2 teaspoon tajine
- S&P to taste
- Pour vegetable oil into a deep cast iron so its about 1/4" deep
- Heat the oil
- Cut each side of the fish with 3 slices
- Lightly dust the fish, getting some into the slices and the inside
- Gently place the fish in the hot oil and fry for about 2-4 minutes until done
- Remove from the oil, sprinkle with salt and a touch of sumac.
- Drizzle with lime.
- Remove the fillets and sprinkle the inside of the fillet with a touch of sumac and lime juice.
- *You can keep the heads on if they will fit in the pan.