Ingredients
- 4 eggs
- 1 tablespoon hawaij (2 parts ground turmeric, 2 parts ground cumin, 1 part ground black pepper)
- 1 tablespoon kosher salt
- 4 sole or tilapia fillets
- 2 cups kataifi, chopped
- 2 tablespoons sesame seeds
- 2 tablespoons nigella seeds
- ½ stick butter
- 1 tablespoon preserved lemon, sliced
- 1 tablespoon capers
- 2 tablespoons chopped parsley
Preparation
Step 1
Crack the eggs and beat with the hawaij and salt. Place the fish filets in a baking dish and pour the egg mixture on top. Set aside to soak for 30 minutes. Meanwhile, mix the kataifi with the sesame seeds and nigella in another baking dish. Remove the fish from the batter and place in the kataifi mixture to encrust the fish on both sides.
Step 2
Heat the butter in a sauteé pan over medium heat until the foam begins to subside. Cook the fish schnitzel for 3 minutes per side or until the exterior is crispy and golden brown. Transfer the fish to a plate.
Step 3
Add the preserved lemon, capers and parsley to the pan. Add 2 tablespoons of water and swirl the pan to create a sauce. Spoon over the fish and serve immediately.
