Fish with Spicy Herb Sauce

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I love the taste of the herbs and spices in this sauce recipe and use it on fried chicken, and eggplant cutlets made the same way.

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Ingredients [?]

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  • add   2 lbs skinless firm-fleshed white fish fillets
  • add   salt and pepper
  • add   1/2 cup coarsely chopped fresh parsley leaves
  • add   6 tablespoons vegetable oil
  • add   1 teaspoon ground cumin
  • add   1/4 teaspoon cayenne
  • add   all-purpose flour
  • add   4 tablespoons fresh lemon juice
  • add   1 teaspoon paprika
  • add   1/2 cup coarsely chopped fresh coriander
  • add   2 cloves garlic


  1. 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.
  2. In a skillet heat 1 inch of the additional oil to 375°F.
  3. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
  4. Transfer the fish to paper towels to drain, divide it between 4 plates, and drizzle the sauce over it.