Ingredients
1/4
cup coarsely chopped fresh coriander
1/4
cup coarsely chopped fresh parsley
1/8
tsp cayenne, or to taste
3
tbsp vegetable oil plus
additional for frying the fish
1
pound skinless firm-fleshed white
fish filet, such as cod or halibut,
all-purpose
flour seasoned with salt
and pepper for dredging the fish
Directions
1.
In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
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