Sufra Dayma: Breaded Fish with Creamy Corn and Spinach By Moushira Abdel-Malek Serves 4 Ingredients: 4 white fish fillets 3 cups fresh corn kernels, (from approx. 6 cobs), boiled on the cob 1 cup spinach leaves 1 bunch coriander leaves ½ cup sour cream Mustard Breadcrumbs Corn oil + 1 tsp butter Salt + pepper Method: Season fish with salt and pepper. Brush each fillet with mustard on both sides. Coat well with breadcrumbs. Refrigerate. Meanwhile, puree 2 cups of the corn kernels. Mix with remaining cup. In a medium saucepan heat butter and add spinach and coriander. Cover and allow to release waters over low heat (only for 5 minutes). Add corn mixture and stir. Season to taste. Add cream and stir to loosen with spinach released waters and corn puree. Remove from heat. Heat oil in a non-stick frying pan, over medium-high heat. Fry fish fillets to golden on both sides each. Remove on paper towels. Serve aside with corn and spinach mixture.
