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Original name
Houte makli
After the Friday couscous, it is the fried fish of Saturday that takes place, it is also among the favorite dishes of the Moroccans. It often happens on a weekend day when families visit each other.
Saturday is also the day of the week when mothers go to the souk to go shopping and go home carrying a wicker basket with all kinds of fresh fish that will decorate the table lunch. A good crunchy fish fry is always there, even if only once a week, it remains a real treat and a great opportunity to regroup the family. Moroccan fish fry is also a very good dish to eat on the street, vendors offer their customers a variety of fried fish, which can only make them satisfied and faithful to their favorite place.
Several Moroccan restaurants are also specialized in fish frying, they are found everywhere in Morocco and especially in the northern regions of the country, in coastal cities which are experiencing a strong fishing activity thanks to their location in port areas (Essaouira, Safi , Tangier ...).
There is nothing easier than preparing a fry at home, just choose a variety of fish and seafood (sole, whiting, shrimp and squid ...). Salt, pepper and flour, then fry in an oil bath.
At home, in a chic restaurant or small chip shop, as long as the fish is fresh and plentiful, everyone is happy!
| In the local culture | - For everyday |
| Regions | - Casablanca, El jadida - North (Tangier, Tetouan) - Agadir, Essaouira, Safi |
| Spicy | Slightly spicy |
| How to eat it | - By hand |
| Caloric value | Medium |
| Temperature | - Hot |
| Allergy | - Contains fish |
| Difficulty of preparation | Average |
| How to cook | - Deep fried |
| Cooked - Raw | - Cooked |
Components
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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