Hut Makalli with Chermoula

Ingredients

8 freshwater or sea fish fillets or fillet pieces, each about 2-1/2 oz (total 1 lb 4 oz)

Coating Mix

1 tablespoon sea salt crystals
1 tablespoon allspice berries
1/2 teaspoon dried hot chilli flakes
1 tablespoon ground ginger
1 teaspoon anise seeds
1 cup medium cornmeal
virgin olive oil, for deep frying
6-8 tablespoons milk or almond milk
chermoula paste, for seasoning (see recipe below)
flat breads or pocketed khubz (optional)

Method

1. Remove and discard any bones from the fillets.
2. Make the coating mix. Put the sea salt, allspice berries, chilli, ginger and anise seeds into a mortar. Pound, using a pestle, to a gritty seasoning. Mix this into the cornmeal. Pour this into a large plate.
3. Heat the oil in a heavy deep fryer with a frying basket until it reaches 180°C (350°F).
4. Pour the milk into a saucer or plate. Dip four fillets first into the milk then into the coating mix. Press an even layer onto both sides. Deep fry for 3-4 minutes or until crusty, golden and aromatic. Remove. Keep hot. Repeat this process with the remaining prepared fillets.
5. Serve the hot fish in a twist of paper with some chermoula paste as seasoning, at the side, or in some flat breads or khubz ‘pockets’.

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Chermoula Paste

Combine, in a mortar, 4 chopped garlic cloves, 1 teaspoon seasalt, 2 teaspoons hot paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black or white peppercorns, 1 teaspoon each of coriander and cumin seeds. Pound these hard to create a gritty powder. Squeeze in juice of 1/2 lemon and add enough extra-virgin olive oil to make a paste. Stir, use as a condiment, a sauce or a dip.

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Makes 4 servings.

Source: A Taste Morocco

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