Fried Fish with Moroccan-Style Herb Sauce
| Yield: | 1 servings |
| Categories: |
| 1/4 | c | Coarsely chopped fresh coriander |
| 1/4 | c | Coarsely chopped fresh parsley leaves |
| 1 | Garlic clove; minced | |
| 2 | tb | Fresh lemon juice |
| 1/2 | ts | Paprika |
| 1/2 | ts | Ground cumin |
| 1/8 | ts | Cayenne; or to taste |
| 3 | tb | Vegetable oil plus |
| Additional for frying the fish | ||
| 1 | lb | Skinless firm-fleshed white fish filet; such as cod or |
| ; halibut, cut into 4 | ||
| ; equal pieces | ||
| All-purpose flour seasoned with salt and | ||
| ; pepper for dredging the fish |
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