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What’s more relaxing than sipping a sweet orange blossom drink, watching the sunset on the Nile, listening to the sensual sounds of Nubian music, all the while, eating the prized Nile perch on a  floating restaurant? I venture to say, lots of things, depending on who you’re with, or where you are. But for me this is it!  If you have not caught on yet, we are in Egypt ~ “virtually” that is.

But whose to say, I can’t create my own Nubian experience in my home?  Nubia, in South Egypt, is a desert divided by the river Nile.  Some of Africa’s greatest civilizations emerged here.  The story is that if you ever get the chance to go to Egypt, the natives will tell you that you must have the Nile Perch.  The perch that I found from my local grocer, made the Nubian way, was VERY good.

You can try it with any white fish fillets ~ bass, tilapia, or a personal fave of mine rockfish. Follow the frying time, so you will get a perfect fried fish.

Samak Bulti Ma’li-Fried Nile Perch (Nile Cookbook-Amy Riolo)

6 Servings

4 # Nile perch or other fresh white fish (small whole cleaned fish or deboned filets)

2 lemons, 1 juiced, 1 thinly sliced

8 cloves garlic, chopped

Freshly ground black pepper, to taste

4 Tablespoons corn oil

1 tablespoon ground cumin

1/2 cup all purpose flour

Salt to taste

2 Tablespoons olive oil

Lemon slices and parsley

Preparation

Rinse fish and lay in a large shallow bowl for marinating (do not skip the marinating part). In a small part, mix together lemon juice, garlic, some pepper, 2 Tbls of corn oil, and cumin. Pour mixture over the fish, cover the bowl, and marinate for 30 minutes.

Pour flour onto a plate. Remove fish from marinade and dredge in the flour. Shake off excess and lay on a large platter. Season each side of fish with a sprinkling of salt.

Heat olive oil in a large, heavy skillet over medium heat. Add the fish to the fry pan and cook at least 5 minutes before turning(DO NOT turn before this). When the underside is golden, turn over and cook on the other side for another 5 minutes, or until fish is cooked through. (Whole fish will take longer depending on their size.) When the fish is cooked through, transfer to a warm serving platter and garnish with lemon slices and parsley.

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