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Egyptian Fried Fish (Flour Dusted or Breaded)

servings: 4 · 35 min · Collection: archive · Licence: CC BY 4.0

Alexandria's fishmongers season the fish with fresh garlic, cumin, and vinegar, then dredge in flour and starch for a blisteringly crisp exterior and tender, juicy flesh.

Document (JSON) Original page on fifi.cooking

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Ingredients

  • Fresh whole fish or fillets (Tilapia/Mullet)1 kg cleaned fresh fish
  • Alexandrian garlic Daqqa marinadeGarlic, cumin, coriander, lemon, vinegar, chili, salt
  • All-purpose white flour1 cup white flour
  • cornstarch1-2 tbsp for extra crunch
  • Egg and breadcrumb coating (variation)2 eggs beaten + 1 cup seasoned breadcrumbs
  • Pure frying oilAmple oil for deep frying
  • Fresh lemon wedgesFor garnish and serving

Allergens (inferred from ingredient names): cereals_gluten, eggs, fish

Nutrition per serving (modelled estimate, not measured): kcal 450, protein 36, fat 22, carbs 28, fiber 1, sugar 1

Original steps

  1. Score thick fish diagonally on both sides for even cooking and spice absorption.
  2. Rub the garlic, cumin, lemon, vinegar, and chili paste deep inside cavity and scores. Rest for 15 minutes.
  3. Mix flour with cornstarch, salt, and cumin. Coat fish evenly, shaking off excess flour.
  4. Quickly dip floured fish in cold water for a split second before placing in hot oil for shatteringly crisp skin without burning oil.
  5. Fry in clean hot oil over medium-high heat until golden brown and cooked through. Drain on paper towels.

This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.

Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking