The lebanese style of preparing Fried Fish (SAMAK MAQLI). The Mediterranean waters bordering Lebanon yield many succulent fish. Of these, the Lebanese prefer one called the Sultan Ibrahim which they usually pan-fry and serve piping hot with a sauce. Fish sauces include mayonnaise, taratour bi taheeni (a sesame flavored sauce), or a mixture of pine nuts crushed well together with lemon juice, garlic and salt. Lemon wedges always accompany fish, no matter what other sauce is served. Preparation:
1 Clean and scale the fish. Leave the head, but remove the eyes.
2 Sprinkle inside and out with salt. Place the salted fish in the refrigerator for several hours. Let it return to room temperature before cooking.
3 Dredge fish in flour. Fry in half inch olive oil until browned, shaking pan gently during cooking to prevent sticking. Turn fish once.
4 Garnish the fish with Lemon wedges, green onions, tomatoes, and parsley.
Fish is often served with bits of fried vegetables such as potato, squash, eggplant or cauliflower. It also combines well with hummus bi taheeni and baba ghannouj.
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