Crispy Seafood Briouat

Ingredients

• ½ lb shrimp, peeled and deveined
• ½ lb white fish fillet (cod or halibut)
• 4 sheets phyllo pastry sheets
• ¼ cup fresh cilantro, finely chopped
• 4 tablespoons olive oil, divided
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Place the fish fillet on a cutting board and slice it straight down into 0.5-inch-thick pieces, like cutting bread, until the entire fillet is portioned.

2. 2

   Pat the shrimp and fish pieces dry with paper towels to remove excess moisture, so they will crisp up when cooked.

3. 3

   Sprinkle the shrimp and fish with salt and pepper, then toss gently together with the cilantro in a small bowl.

4. 4

   Lay one phyllo sheet flat on a clean work surface and brush the top surface lightly with 0.5 tablespoons of olive oil using a pastry brush or your fingers.

5. 5

   Place about 2 tablespoons of the seafood mixture in the center-left of the oiled phyllo sheet, then fold the sheet in half lengthwise over the filling, like folding a letter.

6. 6

   Fold the left end up and over at a 45-degree angle, creating a triangle; then fold the bottom end up and over, then the top, creating a compact envelope shape.

7. 7

   Repeat steps 4–6 with the remaining 3 phyllo sheets and seafood filling to make 4 briouat parcels.

8. 8

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

9. 9

   Carefully place the 4 briouat seam-side down in the hot oil and cook without moving them for 3 minutes, until the bottom turns the color of warm honey with darker edges.

10. 10

    Using a metal spatula and tongs, flip each briouat carefully and cook the second side for 2 more minutes, until it matches the golden color of the first side.

11. 11

    Transfer the briouat to a clean plate lined with paper towels to absorb excess oil, then serve immediately while crispy.

Tools you’ll need

• cutting board
• chef's knife
• paper towels
• small mixing bowl
• 12-inch skillet
• pastry brush or fingers
• metal spatula
• tongs

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