Alexandrian Fried Fish (Samak Iskandarani)

Instructions

1. 1Finely mince the 6 cloves of garlic.
2. 2In a medium bowl, combine the finely minced 6 cloves of garlic, 3 tablespoons of lemon juice, 2 teaspoons of cumin, 1 teaspoon of coriander, 1 teaspoon of paprika, 1/4 teaspoon of cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir thoroughly with a spoon until all ingredients are well mixed to form the marinade.
3. 3Add the about 680 g of white fish fillets to the medium bowl with the marinade. Gently turn the fillets with tongs or a spoon to ensure each fillet is fully coated. Cover the bowl with plastic wrap and let the fish marinate at room temperature for 20 minutes to allow the flavors to penetrate the fish.
4. 4Pour the 1/2 cup of all-purpose flour into a shallow dish or a wide plate.
5. 5Pour the 1/2 cup of vegetable oil into a large skillet (e.g., a 30.48 cm skillet). Place the skillet over medium-high heat and heat the oil for 3-5 minutes until it shimmers and reaches a temperature of 190°C.
6. 6One at a time, take a marinated about 680 g white fish fillet from the bowl and place it into the shallow dish containing the 1/2 cup of all-purpose flour. Turn the fillet to coat both sides evenly with flour, then gently shake off any excess flour before placing it aside on a clean plate. Repeat for all fillets.
7. 7Carefully place the floured fish fillets into the hot 1/2 cup of vegetable oil in the large skillet, ensuring there is space between each fillet; cook in batches if necessary. Fry the fish for 3-4 minutes on one side until golden brown, then carefully flip and fry for another 3-4 minutes on the second side until golden brown and the fish flakes easily with a fork, reaching an internal temperature of 63°C.
8. 8Using tongs, carefully remove the fried fish fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil for 1 minute.
9. 9Serve the fried fish immediately. Garnish the fish with the 2 tablespoons of fresh parsley, finely chopped, and arrange the 4 lemon wedges alongside for squeezing.