- 4 red mullet, gutted, scaled, and cleaned
- 1 tbs all-purpose flour
- 2 pitta breads
- peanut oil, for frying
- salt and pepper
- 1 clove garlic
- 2/3 cup smooth tahini
- juice of 1 each lemon and orange
Pound garlic with salt until a paste.
Beat tahini with juices until smooth, then add garlic. Season and set aside.
Rinse fish under cold running water and pat dry inside and out with paper towels. Slash each fish with 3 diagonals and sprinkle with salt and pepper; toss in flour and cooking oil in a heavy pan for 3 minutes per side. Drain on paper towels and keep warm.
Cut breads into strips and dry in same oil until golden. Drain on paper towels and serve with fish and tahini sauce.
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