Fried Fish with Moroccan Style Herb Sauce

1/4 cup coarsely chopped parsley
1 tablespoon Szeged Hungarian Garlic
2 tablespoons fresh lemon juice
1/2 teaspoon Szeged Hungarian Paprika (or Szeged HOT Paprika, if preferred)
1/8 teaspoon cayenne, or to taste
3 tablespoons vegetable oil plus
additional for frying the fish
1 pound skinless firm-fleshed white
fish filet, such as cod or halibut,
cut into 4 equal pieces
Fine ground yellow corn meal or all purpose flour seasoned with salt
and pepper and Szeged Fish Rub for dredging the fish.

Mix the Garlic & Paprika with the lemon juice, pepper, 3 Tablespoons of oil and parsley.

In a food processor or blender pur�e the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste.

In a skillet heat 1 inch of the additional oil to 375�F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.

Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.

Serves 2.

*Prices Subject to change without notice - not responsible for typo's :-)
*Free Shipping Offers to Contiguous US Only