Welcome to the Kingdom of Morocco, country of Imazighens! The history of Moroccan cuisine, which is of Imazighens (Swassa, Ryafa and Zayanes), Jews, Andaloussi and Sahrawi origins, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, and perfect choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty, delicious and traditional food on a daily basis. Several Moroccan dishes have become increasingly popular now in other parts of the world (North of America, Australia and Western Europe) and it is no surprise that some neighbouring African countries have adopted the Moroccan Style Flavour. Welcome to my Blog!

21 Mar 2011

الصُّول مْقْلِي/Charmoola Fried Sole/ Filets de sole au Charmoula!

الصُّول مْقْلِي
This is Charmoola fried sole, which is easy to make and tastes so delicious!  In Morocco, we usually serve fish as a main course with side dishes of different salads, entrées, rice etc...and of course with some nice moroccan bread!
Recipe and Photos by Mamatkamal



Ingredients:

-Aout 1 kg sole fillets marinated with  Sharmoola  /  Environ 1 kg de filets de sole marinés dans la sauce  Charmoula
Click HERE How to make Moroccan Charmoula Sauce
Cliquez ICI pour savoir comment préparer Charmoula Marocaine
 Moroccan Sharmoola Sauce / Charmoula
-About 100 gr white flour / Environ 100 gr de farine blanche

-1/2 teaspoon freshly-ground peppermixed color whole peppercorns  / 1/2 c à thé ou café de poivre de différentes couleurs fraîchement moulu du moulin.

-Some salt to taste / Un peu de sel selon le goût

-500 ml sunflower oil, for deep-frying / Environ 500 ml d'huile de tournesol  pour friture


Method / Préparation:

1-Mix the flour with salt and pepper in a shallow dish./ Bien mélanger la farine avec du sel et poivre dans une assiette creuse.

2-Coat the marinated fish with flour on both sides. / Fariner le poisson mariné de chaque côté.
3-Heat a large skillet over high heat and add in about 300 ml of oil to the skillet./ Chauffer une poêle sur un feu vif et verser dedans environ 300 ml d'huile.

4-Add some fillets to the hot oil, leaving room around the fillets./ Placer quelques filets dans l'huile chaude en laissant un peu d'espace entre eux.

5-Fry the fillets until they are golden brown and crispy.  Turning them only once during the cooking process. Repeat the steps above to cook the fillets. If necessary, add more oil to the skillet. / Faire frire les filets dans l'huile bien chaude jusqu'à  qu'ils deviennent bien dorés et croustillants.  Ne tourner les filets qu'une seule fois pendant la cuisson.  Ajouter le restant d'huile si nécessaire.  Continuer ainsi pour le restant des filets.

6-Remove from the oil and drain them on paper towels to remove any excess cooking oil. / Retirer du feu et faire égoutter en les plaçant dans du papier absorbant.
7-Serve hot or cold, garnished with slices of preserved or fresh lemon. / Servir tiède ou froid accompagnés de tranches de citron confit ou frais.
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