Moroccan · Main course
Hout Mqli (Moroccan Fried Fish with Chermoula)
Along the Atlantic coast and in Marrakech's fish stalls, hout mqli is the everyday way with fresh fish: fillets or small whole fish steeped in bright green chermoula, dredged in seasoned flour or semolina, and shallow-fried until the crust shatters and the flesh stays juicy. It is street food at its simplest and best, eaten with a squeeze of lemon and bread.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 800 g fish fillets or small whole fish (sardines, whiting, sole), cleaned
- For chermoula: 1 large bunch coriander and parsley, 4 garlic cloves, 1 tsp cumin, 1 tsp paprika, pinch cayenne, juice of 1 lemon, 3 tbsp olive oil, salt
- 150 g fine semolina or flour, for dredging
- 1 tsp paprika and 1/2 tsp cumin, for the flour
- Neutral oil, for shallow-frying
- Lemon wedges, to serve
Method
- 1
Make chermoula
Blend the coriander, parsley, garlic, cumin, paprika, cayenne, lemon juice, oil and salt into a loose paste.
- 2
Marinate
Coat the fish in the chermoula and leave 20–30 minutes so the herbs and garlic penetrate.
- 3
Dredge
Mix the semolina or flour with the extra paprika and cumin. Lift the fish from the marinade, letting excess drip off, and press each piece into the seasoned flour to coat.
- 4
Fry
Shallow-fry in hot oil, turning once, until the crust is golden and crisp and the fish is just cooked through — 2–3 minutes a side for fillets, a little less for small fish.
- 5
Drain and serve
Drain on paper and serve immediately with lemon wedges, a cooked salad like taktouka, and bread.
Chef's tips
- Semolina gives a sandier, crunchier crust than flour — it is the traditional coating on the coast.
- Get the oil properly hot so the fish crisps quickly instead of absorbing grease and going soft.
- Let excess chermoula drip off before dredging, or the coating clumps and burns.
Frequently asked questions
Which fish is best for hout mqli?
Small oily fish like sardines and whiting are the classic street choice, but any firm fillet — sole, hake, sea bream — works. Fresh sardines fried in semolina are the quintessential Moroccan version.
What is served with fried fish in Morocco?
Simply lemon wedges, bread, and a cooked salad such as taktouka or a tomato-onion salad. On the coast a plate of mixed fried fish is often shared straight from the pan.