Briouat

Method

Poach the fish with half the onion, salt and spices until cooked through, approximately 8-10 minutes, then flake finely and mix with remaining raw onion, fresh herbs, and one beaten egg. Lay out a filo sheet and brush lightly with melted butter, then place a generous spoonful of filling near one corner and fold into a tight triangular parcel, ensuring the edges are sealed by folding the pastry tightly around itself. Continue until all filling is used, then brush each briouat with remaining beaten egg to help achieve a golden finish. Heat the oil to 180°C and deep fry the briouats until golden brown on both sides, approximately 2-3 minutes per batch, turning once. Drain on absorbent kitchen paper and serve hot, traditionally with preserved lemon or a squeeze of fresh lemon juice.