Egyptian Fried Fish Sandwich

A close up of a fried fish sandwich on a plate surrounded by slices persian cucumbers, olives and a lemon half.

4.82 from 11 votes

This crispy fish sandwich recipe is inspired by Samak Makli, a much loved fried fish my childhood. This twist makes it a bit easier with spiced and citrus-marinated fish fillets, which get just as crispy, delicious, and loaded with flavor. The caramelized eggplant rounds add yet another layer of flavor and texture but are very much optional–and feel free to get ahead by making them the day before. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

Prep Time15

Cook Time10

Total Time25

Course: Entree, Lunch

Cuisine: Egyptian

Diet: Low Lactose

Servings: to 4

Author: Suzy Karadsheh

Ingredients

For the Roasted Eggplant Rounds (Optional)

1 large eggplant
Extra virgin olive oil
Kosher salt

For the Crispy Fish

11/2 pounds fish fillet, preferably cod or haddock, sliced into 4 to 6 portions
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon Aleppo pepper or red pepper flakes
Kosher salt
Black pepper
3 large garlic cloves, pressed or minced
3 large lemons, halved
Oil, for frying (see note)

For the Fish Dredge

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda

To Serve

Tahini sauce
1 large tomato
2 to 3 Persian cucumbers
2 to 3 cups baby arugula
Pita bread, halved to make 4 to 6 pita pockets
Olives and/or pickles

Instructions

Optional: Make the Roasted Eggplant Rounds (up to 1 day in advance)

Sweat the eggplant. If you’re serving with the roasted eggplant, slice the eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat."
Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.

Get Ready to Cook

Season the fish. Pat the fish dry and place it in a shallow dish. In a small bowl, combine the coriander, cumin, paprika, and Aleppo pepper or red pepper flakes, and a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add the garlic, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).
Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice the cucumber and tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) Cut any pickles into sandwich-size pieces.

Dredge and Fry the Fish

Dredge the fish. In a shallow dish, combine the flour, cornstarch, and baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.
Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.
Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.

Assemble the Sandwiches

Layer and dig in! Open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!

Video

Notes

Estimated time does not include the optional eggplant rounds.
Make ahead: You can make the eggplant and tahini sauce the night before and keep them covered (separately) in your fridge.
Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free) Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant.
Yes, you can use extra virgin olive oil for frying–learn all about cooking with olive oil in our guide: Cooking With Olive Oil: Everything You Need To Know. But I understand that it’s expensive, so feel free to use a high quality neutral oil like avocado oil or sunflower oil.
Wait for your oil to get hot! This will ensure the fish gets nice and crispy, rather than soggy. To test the temperature, add a pinch of flour to the oil. It should sizzle and bubble.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

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