Tunisian fish recipes

7 Tunisian fish recipes, each written for this site and each saying what its method turns on.

Blunkett Salad, sourced from Tunisia. The bread is torn and soaked in the dressing rather than fried, so it goes soft on purpose. Fish, Egg.
Brik, sourced from Tunisia. A whole raw egg goes in and must still be runny when it is eaten, which gives about three minutes in the pan. Fish, Egg.
Brik Danouni, sourced from Tunisia. A semolina dough rather than filo, so it is soft and substantial where the filo one shatters. Fish, Egg.
Chraime, sourced from Tunisia. The name comes from the word for hot, and the chilli is the dish rather than a seasoning in it. Fish.
Fricassé, sourced from Tunisia. The roll is deep-fried rather than baked, so the crumb stays dense and takes the filling without falling apart. Fish, Egg.
Kabkabou, sourced from Tunisia. Capers, olives and preserved lemon are the dish, and they go in at the end so they stay sharp. Fish.
Mechouia Salad, sourced from Tunisia. Everything is grilled over a flame and then ground together, so it is a coarse paste rather than a salad of pieces. Fish, Egg.

Or widen it