Crispy Seafood Briouat

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.

Step 7

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

Step 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.

Step 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.

Step 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.

Step 11

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