Egyptian Fried Fish Sandwich

Egyptian Fried Fish Sandwich

from themediterraneandish.com
25 min
6 servings

This crispy fish sandwich recipe is inspired by Samak Makli, a much loved fried fish my childhood. 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.

Ingredients

  • 1 large eggplant
  • Extra virgin olive oil
  • Kosher salt
  • 11/2 pounds fish fillet, (preferably cod or haddock, sliced into 4 to 6 portions)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 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))
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking soda
  • 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

Directions

  1. 1

    Sweat the eggplant. If you’re serving with the roasted eggplant, slice the eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat."

  2. 2

    Season the fish. Pat the fish dry and place it in a shallow dish. In a small bowl, combine the coriander, cumin, paprika, and Aleppo pepper or red pepper flakes, and a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add the garlic, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).

  3. 3

    Dredge the fish. In a shallow dish, combine the flour, cornstarch, and baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.

  4. 4

    Layer and dig in! Open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!