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.


Shallow Fried Fish


  • 1 or 2 rockfish descaled and cleaned*
  • Sumac for sprinkling
  • 1 lime cut into wedges

Dredge made of

  • 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.
Adapted from Donna Hay
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