Deep-Fried Bream with Chermoula Sauce

• 4 fillets bream (each weighing 7 to 8 ounces), skin left on
• 1 teaspoon ground cumin
• Salt
• Juice of 1 lemon
• 1/3 cup chopped coriander
• 1 to 4 garlic cloves, crushed
• 1/2 chili pepper, seeded and finely chopped (optional)
• 4 tablespoons extra virgin olive oil
• Flour
• Olive oil for frying

1. Rub the fish with a mixture of cumin and salt.
2. Prepare a sauce by mixing the lemon juice with the chopped coriander, crushed garlic (I like the larger amount but you may prefer to use only one clove), the chili pepper, if using, a little salt, and the oil.
3. Dredge the fish fillets in flour, turning to cover them lightly all over.
4. Deep-fry very briefly in sizzling oil until golden, turning the pieces over once.
5. Test the fish by cutting into one piece with a pointed knife.
6. When the flesh begins to flake, lift out and drain on paper towels.
7. Serve hot with the sauce poured over.
8. If serving cold, turn the fish in the sauce and leave to marinate, covered, in the refrigerator for an hour or longer.

bream, ground cumin, salt, lemon, coriander, garlic, chili pepper, extra virgin olive oil, flour, olive oil

Taken from www.epicurious.com/recipes/food/views/deep-fried-bream-with-chermoula-sauce-372985 (may not work)