Marinated Fried Fish
4 (6 Ounce) Fillets Haddock Or Sea Bass
4 Tablespoons Lemon Juice
3 Tablespoons Chopped Garlic
3 Teaspoons Ground Cumin
1 Teaspoon Paprika
1 Cup All-Purpose Flour
2 Teaspoons Dried Dill Weed
¼ Teaspoon Cayenne Pepper, Or To Taste
3 Eggs, Beaten
3 Tablespoon Water
2 Cups Vegetable Oil For Frying
Step 1 Place fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over fillets. Cover dish with plastic wrap and marinate in refrigerator for 2 hours.
Step 2 Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
Step 3 Beat egg and water together in a wide bowl.
Step 4 Heat oil in a large skillet over medium heat.
Step 5 Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
Step 6 Fry fish in hot oil until the fish flakes easily with a fork, about 5 minutes per side. Serve with garlic toast, garden salad and rice pilaf. Serves 4
Chilled Cucumber Soup
16 Ounces Plain Whole-Milk Yogurt
3 Large Cucumbers
2 Cups Buttermilk
2 Cloves Garlic
¼ Cup Finely Chopped Fresh Mint, Or To Taste
1 Small Bunch Chopped Fresh Flat Leaf Parsley, Or To Taste
1 Tablespoon Extra Virgin Olive Oil
Sea Salt And Ground Pepper To Taste
Step 1 Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
Step 2 Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a food processor. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
Step 3 Refrigerate for at least 1 hour. Serve chilled. Serves 8