Lebanese Spiced Fried Fish

Ingredients

In this Lebanese adaptation of the German Brathering, we incorporate traditional Lebanese spices and flavors to create a unique fusion dish. The original Brathering is typically marinated in vinegar and spices, while our Lebanese version uses a blend of za'atar, sumac, and cumin for a distinct Middle Eastern taste. Additionally, we serve the fish with a side salad and tahini sauce, which adds a refreshing and creamy element to the dish. We alse have the original recipe for Brathering, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 2 tablespoons za'atar 2 tablespoons za'atar
• 1 tablespoon sumac 1 tablespoon sumac
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1/2 cup cornstarch 1/2 cup cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 cup sparkling water 1 cup sparkling water
• Vegetable oil, for frying Vegetable oil, for frying
• Tahini sauce, for serving Tahini sauce, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the za'atar, sumac, cumin, salt, and black pepper.
2. 2.
   Rub the spice mixture onto both sides of the fish fillets and let them marinate for 30 minutes.
3. 3.
   In a separate bowl, whisk together the flour, cornstarch, and baking powder.
4. 4.
   Gradually add the sparkling water to the flour mixture, whisking until you have a smooth batter.
5. 5.
   Heat vegetable oil in a deep frying pan or pot to 180°C (350°F).
6. 6.
   Dip each marinated fish fillet into the batter, allowing any excess to drip off.
7. 7.
   Carefully place the fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side.
8. 8.
   Remove the fried fish from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Lebanese Spiced Fried Fish with a drizzle of tahini sauce, garnished with fresh parsley.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, haddock, or tilapia for the best results.
• Za'atar — If you can't find za'atar, you can make your own by combining dried thyme, sesame seeds, sumac, and salt.
• Tahini sauce — You can make your own tahini sauce by mixing tahini paste, lemon juice, garlic, and water until smooth.

Tips & Tricks

• For an extra crispy coating, refrigerate the battered fish for 15 minutes before frying.
• Serve the fish with a squeeze of lemon juice for a burst of freshness.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Experiment with different types of fish to find your favorite flavor combination.
• If you don't have sparkling water, you can use regular water or beer as a substitute in the batter.

Serving advice

Lebanese Spiced Fried Fish is best served hot and crispy. Accompany it with a side of fresh salad, such as tabbouleh or fattoush, and a generous drizzle of tahini sauce. Serve with warm pita bread or rice for a complete and satisfying meal.

Presentation advice

Arrange the Lebanese Spiced Fried Fish on a platter, garnished with fresh parsley. Place a small bowl of tahini sauce on the side for dipping. Serve with the side salad and warm pita bread for an inviting and visually appealing presentation.