Dukkah-Dusted Sand Dabs

Name: Dukkah-Dusted Sand Dabs
Total time: 15 min
Yield: 4 servings
Cuisine: african
Ingredients: 1 1/2 pounds sand dabs (about 8 sand dabs); 1/2 cup Egyptian dukkah; 2 tablespoons canola or grapeseed oil; Juice of 1 large lemon; 2 tablespoons chopped fresh parsley

By Martha Rose Shulman

Total Time: About 15 minutes
Rating: 4(39)
Comments: Read comments

Cook these delicate fish in 2 batches. They cook in about 3 minutes.

Featured in: Dukkah: Nut and Spice Mixes for Seasoning and Snacking

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Ingredients

Yield:4 servings

1½pounds sand dabs (about 8 sand dabs)
½cup Egyptian dukkah
2tablespoons canola or grapeseed oil
Juice of 1 large lemon
2tablespoons chopped fresh parsley

Ingredient Substitution Guide

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Preparation

Step 1
Have all of your ingredients ready by the stove. Heat a heavy cast-iron or nonstick frying pan over medium-high heat. Season the fish fillets if desired. Place the dukkah on a baking sheet and lightly dredge the fish fillets in it. When the pan is very hot, add 1 tablespoon of the canola or grapeseed oil, and when it is rippling, just below smoking, add as many fish fillets as can comfortably fit into the pan without crowding it too much. Cook for 1½ to 2 minutes, until browned, then turn over and cook another 1½ to 2 minutes (depending on the size of the fish), or until the fish is nicely browned on both sides. Remove to a warm platter. Repeat with the next batch of fish, until all of it has been cooked. Douse with the lemon juice, sprinkle on the parsley and serve.

Tip

Advance preparation: You can dust the fish and have it ready to fry several hours ahead of time. Place on a rack over a sheet pan and keep uncovered in the refrigerator.