Jambalaya originates from Louisiana in the heart of New Orleans. It was an attempt by the Spanish to make paella in the New World, where
If you love the simple yet punchy flavours of Morocco then my Morroccan Fish Fillets are one to try! This dish couldn’t be easier but boy does it deliver on flavour! The flour and spice mixture creates a beautiful crust around the fish whilst keeping it delicate and moist inside. Serve with some homemade cut chips for a unique twist on friday night fish and chips or with some cous cous to be authentically Moroccan or simply with a side salad for a perfect light summer meal.
Spices used in this recipe
1. Mix spice with flour and coat the pieces of fish. Dust off excess flour.
2. Heat the oil in a deep dish frying pan. Test the oil is hot enough by dipping a piece of fish into the oil;
if it sizzles, the oil is hot enough. Carefully place the fish fillets in a single layer in the pan and cook
for 2 minutes each side.The idea is to seal the fish not to over cook and dry out he fish.
3. Serve with a green salador cousous salad with minted yoghurt