Moroccan · Main course
Safi Fried Whiting with Cumin
A humble, everyday fry-up from the Safi coast — whiting fillets seasoned with cumin and garlic, dusted in flour and fried crisp, served hot with lemon and a dab of harissa. It is the plate that fills a fisherman's family cheaply and well, the sweet white fish crisp at the edges and tender within.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g whiting fillets
- 4 garlic cloves, crushed
- 1 tsp ground cumin and 1/2 tsp paprika
- Juice of 1 lemon
- Flour seasoned with salt and pepper, for dusting
- Oil, for frying
- Harissa and lemon wedges, to serve
Method
- 1
Season
Rub the whiting fillets with garlic, cumin, paprika, lemon juice and salt and leave 10 minutes.
- 2
Flour
Pat the fillets, then dredge them in seasoned flour, shaking off the excess.
- 3
Heat the oil
Heat frying oil until a pinch of flour sizzles at once.
- 4
Fry
Fry the fillets a few minutes each side until golden and crisp and just cooked through.
- 5
Serve
Drain on paper and serve hot with lemon and a little harissa.
Chef's tips
- Pat the fillets dry before flouring so the coating crisps rather than turning gummy.
- Keep the oil hot and steady; lukewarm oil makes the fish greasy and pale.
- Cumin and garlic are the classic Safi seasoning — simple, and all the fresh fish needs.
Frequently asked questions
What other fish can I use?
Any small white fish — haddock, hake, small sole or sardines — takes well to the same cumin-and-flour fry.
Can I bake it instead?
For a lighter dish, coat and bake at 200°C until crisp, though shallow-frying gives the traditional golden crust.