North African Fried Catfish

Ingredients:

• 1 tbsp + 1 tsp ground coriander
• 2 tsp ground cumin
• 1 teaspoon Chinese Five Spice Powder
• 0.5 tsp cayenne pepper
• 4 skinless catfish fillets weighing 280-340 g.
• 0.5 cup mayonnaise
• 2 tsp harissa
• 1 tsp. grated lemon zest + 1.5 tsp. freshly squeezed lemon juice
• 2 tbsp. l. olive oil
• Coriander leaves and lemon wedges, for serving

Preparation:

1. In a small bowl, combine the coriander, cumin, five-spice powder, cayenne pepper, 2 tablespoons salt, and a pinch of freshly ground black pepper. Rub the spice mixture all over the fish. In another small bowl, combine the mayonnaise, harissa, lemon zest, lemon juice, 1/4 teaspoon salt, and a pinch of freshly ground black pepper.
2. In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add half of the catfish fillets and cook, turning once, until browned and cooked through, 4-5 minutes per side. Repeat with the remaining oil and fish.
3. Divide the harissa mayonnaise among 4 plates and top with the catfish fillets. Serve with cilantro and lemon wedges.