Fish Shawarma Recipe
fried cod, roasted corn, schug slaw amba, buttermilk tahini, aleppo lime
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Ingredients
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Fish
Roasted Corn
Schug Slaw
Amba Sauce
Buttermilk Tahini
Aleppo Lime
Method
Fish Preparation
- 1
Prepare the Cod
Pat the cod fillets dry with a paper towel. Season with salt and black pepper on both sides.
- 2
Breading Process
Set up a breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Coat each fillet first in flour, then dip in egg, and finally coat with panko breadcrumbs.
- 3
Fry the Cod
Heat vegetable oil in a deep skillet over medium-high heat. Fry the breaded cod fillets for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Roasted Corn Preparation
- 4
Prepare the Corn
Preheat your oven to 400°F (200°C). In a mixing bowl, combine corn kernels with olive oil, smoked paprika, and salt. Toss to coat evenly.
- 5
Roast the Corn
Spread the corn mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until the corn is slightly charred and tender, stirring halfway through.
Schug Slaw Preparation
- 6
Prepare the Slaw
In a large bowl, combine shredded green cabbage and grated carrots. Add schug, lemon juice, and salt. Toss until the vegetables are well coated.
Amba Sauce Preparation
- 7
Make the Amba Sauce
In a blender, combine the mango, white vinegar, cumin, turmeric, and salt. Blend until smooth. Adjust seasoning if necessary.
Buttermilk Tahini Preparation
- 8
Prepare the Tahini Sauce
In a bowl, whisk together buttermilk, tahini, minced garlic, lemon juice, and salt until smooth and creamy.
Aleppo Lime Preparation
- 9
Mix Aleppo Lime
In a small bowl, combine Aleppo pepper and lime juice. Stir well to combine.
Assembly
- 10
Assemble the Fish Shawarma
On a serving plate, layer the fried cod, roasted corn, schug slaw, and drizzle with both the buttermilk tahini and amba sauce. Finish with the Aleppo lime on top.