1 piece of mullet, cod, snapper, or saqa; 2 tablespoon of butter; 1 cup of water; 1 dessert spoon of flour; 1 onion; 1 dessert spoon of vinegar; salt and chopped parsley.
Wash the fish, and then dry it. Wash the tamarinds gently with a little water, which is then thrown away, and then add 2 tablespoons water and salt. Squeeze and strain the juice into a deep plate. The tamarind juice must be thick. Dip the fish into it and both sides and fry until brown, but do not overcook. Fresh prawns can also be fried with tamarinds juice in the same way.