How to make a Crispy fried fish sandwich, Egyptian-style! (Fish recipe)

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Cut the eggplant into ¾–1 inch rounds, salt both sides, and leave them on paper towels for 30 minutes to sweat.
2. Heat the oven to 400°F. Pat the eggplant dry, brush it with olive oil, and lay it on a lightly oiled baking sheet. Roast 20 minutes, flip, then roast another 10–15 minutes until golden. Use right away or refrigerate.
3. Pat the fish dry and put it in a shallow dish. Mix the ground coriander, ground cumin, paprika, Aleppo pepper or red pepper flakes, kosher salt and black pepper, then sprinkle over the fish. Add the pressed or minced garlic and rub it in to coat.
4. Squeeze the juice of 2 of the lemons over the fish and refrigerate for 10–20 minutes.
5. Meanwhile, make the tahini sauce and slice the Persian cucumbers, tomato and pickles.
6. In a shallow dish, mix the all-purpose flour, cornstarch and baking soda. Coat each fish portion and shake off the excess.
7. Heat oil in a skillet over medium heat to about 2 inches deep. Fry the fish 3 minutes per side until golden and crispy.
8. Move the fish to a paper towel-lined plate and squeeze juice from the remaining lemon over it.
9. Spread tahini sauce inside each pita half. Add tomato, cucumber, baby arugula, pickles and roasted eggplant if using. Top with the fried fish and more tahini sauce, and serve immediately.

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