Fried Fish

Ingredients

• 2.5 kg Fish
• half a cup Fresh coriander
• 2 tablespoons Maggi seasoning or dried vegetables
• 2 tablespoons Ground coriander
• 1 tablespoon Cumin
• 1.5 tablespoons Fish seasoning or regular mixed spices
• quarter teaspoon Nutmeg
• 1 tablespoon Rosemary
• 8 cloves Garlic
• three-quarters cup Lemon juice
• 1 cup Water
• half a cup White vinegar or any available vinegar, as desired
• half a kilo Flour
• 2 tablespoons Cornstarch
• half a teaspoon Turmeric or curry, as desired
• 1 tablespoon Salt
• 1.5 Baking powder
• Ingredients for the tarator or sauce Yogurt
• Ingredients for the tarator or sauce Tahini
• Ingredients for the tarator or sauce Salt
• Ingredients for the tarator or sauce Lemon juice
• Ingredients for the tarator or sauce Parsley
• Ingredients for the tarator or sauce Garlic
• one tablespoon Pepper molasses

Instructions

1. In the kitchen, clean the fish by first removing the scales.
2. In the kitchen, open the fish belly and remove the innards, blood, and the dark membrane near the backbone, then wash it well with water.
3. In the kitchen, blend the fresh coriander, Maggi seasoning or dried vegetables, ground coriander, cumin, fish seasoning or regular mixed spices, nutmeg, rosemary, garlic, lemon juice, water, and white vinegar.
4. In the kitchen, set the lemon slices aside and do not put them in the blender.
5. In the kitchen, season the fish with the mixture and leave it for at least one hour and no more than four hours.
6. In the kitchen, make cuts in the fish with a knife so the marinade can penetrate inside.
7. In the kitchen, in a separate bowl, mix the flour with cornstarch, salt, baking powder, and turmeric or curry.
8. In the kitchen, coat the fish with the seasoned flour after marinating it.
9. In the kitchen, leave the flour-coated fish for about half an hour.
10. In the kitchen, add cold water, pepper molasses, and one tablespoon of dried vegetables to the remaining marinade, then strain it immediately before frying.
11. In the frying pan, fry the fish in hot oil.
12. In the frying pan, add the strained marinade with the fish immediately before frying, according to the method mentioned.
13. In the frying pan, turn the fish to the second side until it is golden and crisp.
14. In the frying pan, cover the pan loosely so the fish does not lose its crispness.
15. In the kitchen, prepare the tarator, a yogurt-tahini sauce, by mixing the yogurt, tahini, salt, lemon juice, parsley, and garlic.