Egyptian Fried Fish Sandwich | Fried Fish Recipe! #shorts #friedfish #sandwichrecipe

Egyptian Fried Fish Sandwich – This is not your average fried fish sandwich! Making a crispy fish sandwich recipe Egyptian-style means big flavor, color, texture, bold Mediterranean spices, creamy tahini sauce, fluffy pita bread, and fresh veggies. This extra crispy fish sandwich recipe is inspired by a fried fish from my childhood, which we call Samak Makli. Loaded with flavor, color, and texture, this fried fish sandwich is on a whole other level of satisfying and delicious! #friedfish #friedfishrecipe #fishsandwich #sandwichrecipe #sandwich #fishrecipe #fish #egyptianfood

RECIPE:
For The Roasted Eggplant Rounds (Optional)
▢1 large eggplant
▢Extra virgin olive oil
▢Kosher salt
For The Crispy Fish
▢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
▢½ 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)
For The Fish Dredge
▢1 cup all-purpose flour
▢½ cup cornstarch
▢1 teaspoon baking soda
To Serve
▢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

Optional: Make The Roasted Eggplant Rounds (Up To 1 Day In Advance)
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. Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
3. Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.

Get Ready To Cook
1. 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).
2. Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice the cucumber and tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) Cut any pickles into sandwich-size pieces.

Dredge And Fry The Fish
1. 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.
2. Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.
3. Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.

Assemble The Sandwiches
1. 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!

Unless you’ve visited Alexandria or Port  Said Egypt you have never tried a fried   fish sandwich quite like this one and let me  tell you it’s a revelation here the fish is   given the proper Egyptian treatment which means  lots and lots of flavor baby bold Mediterranean  

Spices garlic lemon juice and of course we  forget all about the bun and go for the pita   stuffing it with all the fixings and some  good creamy tahini sauce oh yeah delicious