📝 About This Recipe
A beloved coastal classic from Lebanon, Bizri consists of tiny, silver-skinned fish—usually whitebait or anchovies—dredged in seasoned flour and flash-fried to a delicate, addictive crunch. These 'sea fries' are traditionally eaten whole, offering a burst of briny ocean flavor balanced by a squeeze of fresh lemon and a dip into nutty Tarator sauce. Whether enjoyed as a seaside appetizer or a festive mezze, Bizri captures the essence of Mediterranean summer dining with its simple yet sophisticated profile.
🥗 Ingredients
The Fish
- 500 grams Tiny fish (Bizri, Whitebait, or small Anchovies) (freshly caught and cleaned)
The Coating
- 1.5 cups All-purpose flour
- 1/2 cup Cornstarch (for extra crispiness)
- 1 tablespoon Fine sea salt
- 1 teaspoon Ground cumin
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Paprika (sweet or smoked)
- 1/2 teaspoon Black pepper (freshly ground)
For Frying
- 3-4 cups Vegetable oil (for deep frying, such as canola or sunflower oil)
Tarator Sauce (Tahini Dip)
- 1/2 cup Tahini paste (well-stirred)
- 1/4 cup Fresh lemon juice
- 2 cloves Garlic (finely crushed with a pinch of salt)
- 1/4 cup Cold water (plus more to reach desired consistency)
Garnish and Serving
- 2 pieces Lemons (cut into wedges)
- 1/4 cup Fresh parsley (finely chopped)
- 4-5 pieces Radishes (thinly sliced)
👨🍳 Instructions
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1
Gently rinse the bizri under cold running water in a fine-mesh sieve. Pat them extremely dry using paper towels; moisture is the enemy of a crispy crust.
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2
In a large shallow bowl or a zip-top bag, whisk together the flour, cornstarch, salt, cumin, coriander, paprika, and black pepper until well combined.
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3
Prepare the Tarator sauce by whisking the tahini, crushed garlic, and lemon juice in a small bowl. It will seize up and thicken initially.
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4
Gradually whisk cold water into the tahini mixture one tablespoon at a time until it becomes a smooth, creamy sauce with the consistency of heavy cream. Set aside.
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5
Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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6
Working in batches of about a handful at a time, toss the fish into the flour mixture, ensuring every single fish is thoroughly coated.
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7
Place the coated fish in a dry sieve and shake gently to remove all excess flour. This prevents the oil from becoming cloudy and burning.
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8
Carefully drop the fish into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to soggy fish.
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9
Fry the fish for 2 to 3 minutes, or until they are a light golden brown and float to the surface. They should feel firm and crunchy when tapped with a slotted spoon.
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10
Use a slotted spoon or a spider strainer to remove the fish and transfer them to a plate lined with paper towels to drain excess oil.
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11
Immediately sprinkle a tiny pinch of extra salt over the fish while they are still hot.
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12
Repeat the dredging and frying process with the remaining fish until all are cooked.
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13
Arrange the crispy bizri on a large serving platter. Garnish generously with chopped parsley and sliced radishes.
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14
Serve immediately while piping hot, accompanied by the Tarator sauce and plenty of lemon wedges for squeezing.
💡 Chef's Tips
Always pat the fish bone-dry before dredging to ensure the coating stays crispy and doesn't turn into a paste. Cornstarch is the secret ingredient that provides a superior, long-lasting crunch compared to using flour alone. Ensure the oil is at the correct temperature (350°F); if it's too low, the fish will absorb oil, and if it's too high, they will burn before becoming crunchy. Work in small batches to maintain the oil temperature and prevent the fish from sticking together in clumps. If you can't find traditional bizri, very small smelts or fresh anchovies are the best substitutes.
🍽️ Serving Suggestions
Serve with a glass of chilled Arak, the traditional Lebanese anise-flavored spirit, diluted with water and ice. Pair with a fresh Fattoush salad; the acidity of the sumac and pomegranate molasses cuts through the richness of the fried fish. Include a side of warm, fluffy pita bread to scoop up the fish and Tarator sauce. Offer a plate of Lebanese pickles (Kabees) and pickled turnips for a sharp, vinegary contrast. Serve as part of a larger seafood mezze featuring grilled octopus and spicy Sayadieh rice.