Ingredients

• 1/4 cup coarsely chopped fresh coriander
• 1/4 cup coarsely chopped fresh parsley leaves
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne, or to taste
• 3 tablespoons vegetable oil plus additional for frying the fish
• 1 pound skinless firm-fleshed white fish filet, such as cod or halibut, cut into 4 equal pieces
• all-purpose flour seasoned with salt and pepper for dredging the fish

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Instructions

1. In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.