Rinse filets and pat dry. Sprinkle on both sides with RANDA'S SPICE and HELLENIC HERB BLEND and dredge in flour. Heat oil in a shallow frying pan and add filets. Brown on both sides over medium heat. If filets are thick, reduce heat a little so they will cook through. When the fish has browned and flakes when pierced with a fork, transfer to a serving platter. Pour Avgolemono Sauce on top and sprinkle with chopped parsley. Serve with Hellenic Carrots and Zucchini (page 66) and Greek Home-baked Potatoes (page 46).

SEAFOOD GREEK FRIED FISH WITH AVGOLEMONO SAUCE

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Category

All Good Spice

Breads

Greek HERB BLEND

HUMMUS SPICE

KIBBIE SPICE

Servings

Makes 3 to 4 servings

Author

Makes 3 to 4 servings
  • 1 lb fish filets (cod, perch, etc.), cut into 3 or 4 servings
  • SPICE BAZAAR RANDA'S SPICE
  • SPICE BAZAAR HELLENIC HERB BLEND
  • 1/2 cup flour
  • 1/4 cup salad oil
  • 1 recipe Avgolemono Sauce prepared with vegetable broth
  • (page 21)
  • 2 Tbsp chopped parsley