Spiced fried fish
Lemon pistachio couscous
1.For lemon pistachio couscous, combine couscous, boiling water, lemon rind and juice in a medium heatproof bowl. Cover; stand about 5 minutes or until liquid is absorbed; fluff with a fork.
2.Meanwhile, heat a small frying pan; dry-fry pistachios until fragrant. Remove nuts from pan. Heat oil in same pan, add garlic and onion; cook, stirring, until onion is soft. Stir nuts, onion mixture and mint through couscous. Cover to keep warm.
3.Combine flour and spices in a medium bowl; add fish, rub spice mixture over fish.
4.Heat oil in large non-stick frying pan; cook fish, in batches, until browned on both sides and cooked as desired.
5.Serve fish with lemon pistachio couscous and wedges of lemon, if desired.
Not suitable to freeze or microwave. Wine: Try the fresh, lemony taste of a young semillon with these flavours.Note