Kadaifi dough, that crispy crunchy angel-hair dough, is traditionally used in Lebanon for pastries; however, these days it is common for chefs across the globe to use it as a crunchy and original wrap in savory foods; I have seen French chefs wrap cheese with it, fish sticks or shrimps.
Grap a handful from a kadaifi bag, crush it a bit, and use it as you would any other breading.
- 1 pound of halibut (or other white firm-fleshed fish)
- 2 cups of kadaifi dough
- salt, pepper, 1 teaspoon of cumin, to taste
- 1 large egg
- 1 cup of flour
- 1 lemon, quartered
- Cocktail sauce: 1/2 tablespoon of harissa, 1 cup of labneh or mayo, 1 teaspoon of lemon juice. Mix all ingredients and taste and adjust seasoning. Harissa can be substituted for any chili sauce.
- Grab 2 cups of kadaifi dough; if the dough is too long, chop it into smaller pieces with a knife or in the food processor. Place one cup of flour in a small bowl; whisk one large egg in another small bowl.
- Cut the fish in cubes and sprinkle with cumin and salt and pepper. Dip in the flour, then the egg then the kadaifi.
- Heat 3 cups of oil to 375F and drop the cubes in the oil, frying them 4 minutes total. Drain on paper towels and serve with a cocktail sauce and some quartered lemons.
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