Crispy Chermoulla Fish - cooking recipe

Ingredients

8 None firm white fish fillets, cut in 1 1/2-inch wide strips
None None Vegetable oil, for shallow-frying
2 None eggs
1 cup flour
1/2 bunch fresh cilantro
1 clove garlic, crushed
1 tbsp ground cumin
1/2 tsp sweet paprika
1 pinch hot paprika
1 tbsp olive oil

Preparation

For the chermoulla, blend or process cilantro, garlic, cumin, paprikas, olive oil and 2 tsp water until smooth; season to taste. Combine fish and chermoulla in large bowl. Cover; refrigerate for 2 hours or overnight.
Whisk eggs and 1 tsp water in small shallow bowl. Drain fish. Toss in flour, shake off excess. Dip fish in egg mixture, drain off excess.
Heat vegetable oil in large skillet on medium-high heat. Shallow-fry fish, in batches, until lightly browned. Drain on paper towels.