• 1 Thick fillet farmed catfish (about 1 pound)
Marinade:
• 1 tbs grated onion
• 1 tsp near east or Aleppo pepper
• 1/2 tsp crushed garlic
• 1/2 tsp ground cumin
• 1 tsp sea salt
• grated peel of 1/2 orange
• 1/4 tsp Syrian mixed spices
• 1/2 tbs strained fresh lemon juice
• flour for dusting and olive oil for frying
Preparation:
Divide the catfish fillet into 3 serving pieces. Combine the ingredients for the marinade and let soak about 1 hour.
Heat enough oil to the depth of 1 inch in a frying pan. Drain the fish, wipe dry with paper toweling, and dust lightly with flour. Fry in the hot oil until cooked and dark brown on both sides. Serve hot or cold with a parsley-rich potato salad.
Serves 3
