Moroccan Fried Whiting - Moroccan Fried Fish Recipe

Moroccan Fried Whiting - Moroccan Fried Fish Recipe

This easy fried fish recipe uses Whiting, which I find to be a perfect fish for frying. Not only does it have great flavor, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.

Smaller whiting tend to be more tasty than larger ones. Try to select fish that are 7" or less in length. The ones pictured here were only 3" to 4" long after cleaning.

Have your fishmonger remove the heads and clean the cavities. The whiting can be seasoned with Moroccan Fish Spice or simply salt and pepper before frying.

Also see the recipe for Fried Whiting Stuffed with Chermoula.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

1 kg (2 lbs. 3 oz.) fresh Whiting, heads removed and stomach cavities cleaned
Moroccan Fish Spice Blend (optional)
salt
pepper
1/2 cup flour for coating the fish
vegetable oil for frying
lemon wedges (optional)
Preparation:

Wash the fish thoroughly, checking to be sure the stomach cavities are clean, and allow to drain.

Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. (I don't bother salting the whiting). Or, season the fish with a light sprinkling of pepper, and salt if desired.

The fish can be prepped up to this point, covered, and refrigerated overnight or until ready to cook.

When ready to fry, lightly coat the fish with the flour, shaking off the excess, and lay in a single layer on a tray. Pour enough oil into a frying pan to fully coat the bottom, and heat for a few minutes over medium heat.

Cook the fish in batches, without crowding the pan, turning only once, until light to medium golden on both sides. For very small whiting, the frying will be only several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.

Transfer the fish to a plate lined with paper towels to drain, and then to a serving platter. Serve room temperature or warm, with lemon wedges on the side if desired.

Leftover fried fish can be stored in the refrigerator and reheated the next day. Lay in a single layer on a baking sheet, and place in a preheated 350° F (180° C) for about 10 minutes.

Overall, I would say that this was a very delicious fried fish with a unique taste. The flavors were subtle and soft; the moroccan spices really complimented the fish well. It left a nice after-taste lingering in your mouth. I mixed flour and cornmeal added real salt to the moroccan spice blend and finished off my fried fish with a sprinkle more of seasoning and a little freshly squeezed lemon juice which brought all the flavors together. It came out crispy with a beautiful golden color. I will make it again; it was a nice change from the ordinary.



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Moroccan Chicken or Turkey Kebab (Brochette) Recipe

Moroccan Chicken or Turkey Kebab (Brochette) Recipe

Moroccan Turkey Breast Kebabs (Brochettes)

These flavorful kebabs can be made with either chicken or turkey breast. Marinate the meat several hours for best results.

You can serve kebabs as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad and pita-like batbout.

Serves 4.
Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

1 1/2 lbs. chicken or turkey breast, cut into 3/4" cubes
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon pepper
1/2 teaspoon ginger
1/4 teaspoon crushed saffron threads (optional)
1/2 teaspoon turmeric
1 or 2 cloves garlic, pressed or finely chopped
3 tablespoons chopped fresh parsely
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil
Preparation:

Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator.

Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.



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Easy Vegetable Tagine - Recipe for Moroccan Vegetarian Tagine

Easy Vegetable Tagine - Recipe for Moroccan Vegetarian Tagine

Easy Moroccan Vegetable Tagine with Argan Oil

Vegetables cooked in traditional Moroccan tagines have appetizing texture, color and delicious, slow-cooked flavor. Use either argan oil or olive oil when preparing this easy vegetarian tagine recipe. A diffuser is recommended for placing between the tagine and burner.

You can eat this dish with a fork, but it's usually scooped up with crusty Moroccan bread such as Semolina Bread.

Serves 4 as a side, or 2 to 3 as a main dish.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Ingredients:

1/4 cup olive oil or argan oil
1 onion, sliced into rings
4 carrots, peeled and sliced into 1/8" thick planks
2 tomatoes, sliced
2 large potatoes, peeled and sliced 1/4" thick
1 1/2 teaspoons salt
1 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon turmeric
pinch of saffron threads, crumbled (optional)
1 tablespoon chopped parsley or cilantro, for garnish
Preparation:

Mix the spices with the potato slices, and set aside.

Pour half of the argan oil or vegetable oil into the bottom of a tagine, and then layer the vegetables in this order:

the onion rings
the tomato slices
the carrot slices
the potato slices
Drizzle the remaining oil over the potatoes. Rinse the spices from the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine, and cover.

Place the tagine on a diffuser over medium low heat, and bring the tagine to a simmer. It's normal for this to take 15 or 20 minutes, so stay patient.

Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about an hour and half. Check to see that the vegetables are tender, and reduce any excess liquid if desired.

Garnish the tagine by sprinkling the chopped parsley or cilantro over the potatoes. Serve warm directly from the tagine with crusty bread.



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Moroccan Tagine of Fava Beans (Ful) and Artichokes

Moroccan Tagine of Fava Beans (Ful) and Artichokes

Tagines with fava beans are usually prepared as family meals, but the addition of artichoke hearts makes this particular dish elegant enough for company. Ginger and preserved lemon give the sauce its robust, tangy flavor.

Fresh fava beans and artichoke bottoms are recommended. See How to Clean Artichoke Bottoms if you've never worked with fresh artichokes.

This tagine recipe is modified for a pressure cooker. If using a Dutch oven or pot, double the cooking times and add water as necessary during cooking.

The prep time below doesn't include shelling the beans or cleaning the artichokes. Serves 4.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

1/2 kg (about 1 lb.) lamb, beef or goat, cut into 3" or 4" pieces
1 medium onion, chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons ginger
1 1/2 teaspoons salt
1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 large handful of fresh cilantro, finely chopped
1 large handful of fresh parsley, finely chopped
1/4 cup olive oil
1/4 cup vegetable oil
-------------------------------------
1/2 kg (about 1 lb.) shelled fava beans (approx. 3 lb. in the pod)
8 artichoke bottoms
1 preserved lemon, quartered and seeds removed
1 large handful of red olives
Preparation:

Mix the meat, onion, garlic, spices, herbs and oils in a pressure cooker. Over medium heat, brown the meat, uncovered and stirring occasionally, for about 10 minutes.

Add about 2 cups of water, cover the pressure cooker, and increase the heat to high. When pressure has been achieved, lower the heat to medium to medium-high, and cook with pressure for about 30 minutes.

Add the fava beans, artichoke hearts, lemons and olives. If necessary, add enough water so that the artichokes and beans are completely submerged when pushed down with a spoon.

Cover the pot and bring to pressure over high heat. Lower the heat to medium to medium-high, and cook for 10 minutes.

Uncover the pressure cooker, and reduce the sauce over medium heat until it is the consistency of a very thick broth and sits well below the level of the beans and artichokes.

Serve with crusty bread for scooping up the tagine.


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moroccan dishes recipes

Kefta

Definition:
Kefta is the Moroccan word for ground meat, particularly ground beef, ground lamb or a combination of the two. In Moroccan recipes, kefta is usually well-seasoned with salt, paprika, cumin, parsley and cilantro. Cinnamon, hot paprika, onion and mint leaves are popular additions.

Kefta is usually ground fresh per order at a butcher, and customers can choose to have the spices, herbs, and additional fat mixed in as the meat is being ground. Many Moroccans, however, prefer to season the meat at home.

Also see Moroccan Kefta Recipes.


Pronunciation: kef-ta
Also Known As: kofta, kufta, kufteh



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TANGY MOROCCAN CHICKEN

TANGY MOROCCAN CHICKEN
4 chicken breasts, split and boned
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. nutmeg
1 1/2 c. orange juice
1/2 c. honey
1/4 c. raisins
Couscous (Moroccan pasta)
2 tbsp. cornstarch
2 tbsp. water
1/4 c. toasted sliced almonds
Lightly flatten chicken breast halves. Sprinkle both sides with nutmeg, salt and pepper. Combine orange juice, honey, and raisins in a large skillet. Add chicken. Cover and simmer 15-20 minutes until the chicken is tender. Remove the chicken. Dissolve cornstarch in water. Stir into the orange juice mixture. Cook until thickened. Return the chicken to the skillet. Stir in almonds and heat. Serve chicken and sauce with couscous prepared (like rice) according to directions on the package. Serves 4.


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PINCHITOS (KABOBS, MOROCCAN STYLE)

PINCHITOS (KABOBS, MOROCCAN STYLE)
3 lb. pork lamb or veal
2 lemons
1 tsp. salt
4 tbsp. chopped parsley
10 cloves garlic, minced
1/2 tsp. cayenne or red pepper
1 tbsp. Moroccan spices (especias para pinchitos)
Cut the meat into quite small cubes (about 1 to 1 1/4 inch square). In a deep bowl, put a single layer of meat. Sprinkle with chopped parsley, minced garlic, pinch of salt, 1 teaspoon spice and a tiny pinch of cayenne. Squeeze the juice of 1/2 lemon over it. Add another layer of meat and other ingredients.
Continue until all the meat is used. Cover and marinate in the refrigerator 6-12 hours, turning the mixture 2 or 3 times. Thread 4-5 pieces of the meat on thin, metal skewers and grill over charcoal until browned on all sides.



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