The sauce can also be used on baked or grilled fish with good results if you'd rather not fry.
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- add 3 tablespoons vegetable oil
- add 1/8 teaspoon cayenne
- add all-purpose flour
- add salt and pepper
- add 1 lb skinless firm-fleshed white fish fillets or cod or halibut or grouper
- add additional oil
- add 2 tablespoons fresh lemon juice
- add 1/4 cup coarsely chopped fresh parsley leaves
- add 1 clove garlic
- add 1/4 cup coarsely chopped fresh cilantro
- add 1/2 teaspoon ground cumin
- add 1/2 teaspoon paprika
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 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 in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through.
- Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.