Egyptian Fried Fish Sandwich

This crispy fish sandwich recipe is inspired by Samak Makli. This twist makes it a bit easier with spiced and citrus-marinated fish fillets, which get just as crispy, delicious, and loaded with flavor. The caramelized eggplant rounds add yet another layer of flavor and texture but are very much optional–and feel free to get ahead by making them the day before. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

subheading: For The Roasted Eggplant Rounds (Optional):

1 large eggplant

Extra virgin olive oil

Kosher salt

subheading: For The Crispy Fish:

1½ pounds fish fillet, preferably cod or haddock, sliced into 4 to 6 portions

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon Aleppo pepper or red pepper flakes

Kosher salt

Black pepper

3 large garlic cloves, pressed or minced

3 large lemons, halved

Oil, for frying (see note)

subheading: For The Fish Dredge:

1 cup all-purpose flour

½ cup cornstarch

1 teaspoon baking soda

subheading: To Serve:

Tahini sauce

1 large tomato

2 to 3 Persian cucumbers

2 to 3 cups baby arugula

Pita bread, halved to make 4 to 6 pita pockets

Olives and/or pickles

Note: Ingredients may have been altered from the original.

Directions at themediterraneandish.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer