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Sauce
1/2 cup coarsely chopped fresh coriander
1/2 cup coarsely chopped fresh parsley
leaves
2 garlic cloves, minced
4 tbsps. fresh lemon juice
1 tsp. paprika
1 tsp. ground cumin
1/4 tsp. cayenne, or to taste
6 tablespoons olive
Oil for frying the fish
2 pounds skinless firm-fleshed white
fish filets.
all-purpose flour seasoned with salt
and pepper for dredging the fish
In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 6 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 fry, turning it once, approx. 1-1/2 to 2 minutes on each side, or until it is cooked through. Drain on paper towels.
Arrange on plates or platter and drizzle the sauce over it.
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