On days like this, I find fish very comforting. The thought that I’m eating something delicious, healthy, and easy to cook is comforting. The taste itself – very reminiscent of home, where the cuisine is dominated by fish (and pork) dishes – is also comforting. A stormy week has passed, and I’m slowly heading back to the future (if that makes sense). I’ve had enough of wallowing in pain and the past, words of people who couldn’t matter less and looks from relatives who are more toxic than your worst alcohol poisoning nightmare. Have fish, and good days will come.
Middle-Eastern Fried Trout
1 trout fillet
Grated lemon peel of 1 lemon
2 teaspoons of fennel seed
2 teaspoons of ground turmeric
1 teaspoon of smoked paprika
1 teaspoon of cumin seed
Chopped garlic, amount up to you
Salt to taste
Oil, for frying (any oil will do, but remember olive oil burns fast. I used coconut oil)
1. Dry the skin of the fillet and sprinkle salt on both sides, set aside.
2. Crush all the spices together and sprinkle evenly on the fish together with the lemon peel.
3. Heat up oil (I used cast iron pan so didn’t need a lot, you probably want at least 2 tbps) till really hot (can see smoke from the pan) and put in garlic and the fish, skin side down.
4. Wait for 5 mins and poke the fish to see if you can separate it from the pan. If it does, it means the skin is crisp and you can turn the fish (meat side down) for another 3 mins or so. Take fish off the pan and let cool just a bit (it will continue to cook) and serve with a little bit of lemon squeezed over it.