Egyptian Fried Fish Sandwich

By The Mediterranean Dish · 45 min

Ingredients

Instructions

1. Optional eggplant rounds: slice the eggplant into ¾-inch to 1-inch rounds, salt both sides, and lay them on a paper towel-lined tray for 30 minutes to sweat.
2. Preheat the oven to 400°F with a rack in the middle.
3. Pat the eggplant rounds dry and brush both sides generously with extra virgin olive oil. Lightly oil a baking sheet and space the rounds out on it.
4. Roast the eggplant for 20 minutes, flip, then roast 10 to 15 minutes more until golden brown all over.
5. Season the fish: pat the fish dry and place it in a shallow dish. Mix the coriander, cumin, paprika, Aleppo pepper or red pepper flakes, salt and black pepper, then sprinkle over the fish. Add the minced or pressed garlic and rub the spices and garlic into the fish. Squeeze the juice of two lemons over the fish and refrigerate for 10 to 20 minutes while you prepare the rest and warm the oil.
6. Make the tahini sauce, thinly slice the tomato and Persian cucumbers, smash the olives with the side of a knife and remove their pits if needed, and cut any pickles into sandwich-size pieces.
7. Dredge the fish: in a shallow dish, mix the all-purpose flour, cornstarch and baking soda. Take the fish from the fridge and coat each fillet on both sides, then shake off the excess flour.
8. Fry the fish: line a large plate with paper towels. In a medium nonstick skillet, add enough oil to cover the bottom by about 2 inches and heat over medium until it bubbles. Add the fish gently, in batches if needed, topping up the oil as necessary. Fry one side until golden brown, about 3 minutes, flip carefully, then fry the other side until crispy and golden, 3 to 4 minutes more.
9. Drain the fish on the paper towel-lined plate and squeeze juice from the remaining lemon over it right away.
10. Assemble: open the pita pockets and spread tahini sauce inside. Add tomato, cucumber, baby arugula, pickles and, if using, a couple of roasted eggplant slices. Add the fish, finish with more tahini sauce, and serve right away with olives and/or pickles on the side.

Summarized from The Mediterranean Dish's video. Watch it for the details.