About This Dish
Agadir's port fish market is legendary, and the city's fried fish stands are among Morocco's best street food experiences. Small whole fish or fish steaks are marinated in chermoula, dredged in semolina flour, and deep-fried until the coating is shatteringly crispy and the fish inside is perfectly moist. Served on newspaper with lemon wedges, tomato salad, and bread, this is the quintessential Agadir eating experience. The combination of ultra-fresh fish from the morning catch with the spiced semolina coating creates a dish of simple perfection.
Ingredients
- 800 g Fresh whole small fish or fish steaks
- 3 tbsp Chermoula paste
- 1 cup Coarse semolina
- 1 tsp Salt
- for deep frying Oil for frying
- for serving Lemon wedges
Instructions
- 1
Marinate fish in chermoula for at least 30 minutes.
- 2
Mix semolina with salt. Dredge marinated fish in the semolina.
- 3
Deep fry in hot oil (180C/360F) until golden and crispy, 4-5 minutes.
- 4
Drain and serve immediately with lemon wedges.
Tips & Tricks
- Semolina gives a crunchier coating than regular flour.
- The oil must be very hot for crispy results.
- Serve immediately — fried fish does not keep.