Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 600 grams of white fish fillets with paper towels and squeeze the juice of 0.5 fresh lemon over them.

2. 2

   In a shallow bowl, combine 0.5 cup all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons ground sumac, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garlic powder, 1 teaspoon salt, and 0.5 teaspoon black pepper.

3. 3

   Dredge each fish fillet thoroughly in the flour mixture, ensuring an even coating on all sides, then shake off any excess.

4. 4

   Heat 3 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).

5. 5

   Carefully place one or two coated fish fillets into the hot oil, ensuring not to overcrowd the pot, and deep-fry for 3-5 minutes per side, until golden brown and cooked through.

6. 6

   Remove the fried fish fillets with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.

7. 7

   Repeat the frying process with the remaining fish fillets, maintaining a consistent oil temperature.

8. 8

   Serve the Sumac-Spiced Deep-Fried Fish Fillets immediately with the remaining 0.5 fresh lemon wedges.