Agristada recipe
information
Here is another version of fried fish, this time with a lemon sauce, popular in Sephardic communities. As with the previous recipe, the fish can also be served cold.
ingredients
2 pounds filleted scrod or whiting, or equivalent in halibut steaks
4 tablespoons fine matzo meal
4 tablespoons oil
juice of 2 lemons
4 tablespoons water
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
3 egg yolks, lightly beaten
4 tablespoons fine matzo meal
4 tablespoons oil
juice of 2 lemons
4 tablespoons water
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
3 egg yolks, lightly beaten
method
1. Dip the fish pieces in the matzo meal to coat them, then shake off the excess. Heat the oil in a skillet over high heat. Add fish steaks and cook until the flesh is firm, about 5 minutes on each side. Cover skillet and reduce the heat.
2. Combine the lemon juice with the water, seasonings, and spices. Add this mixture to the skillet and cover again. Cook for 15 minutes.
3. Remove the skillet from the heat and transfer the fish to a serving platter; keep warm. Pour cooking liquid over the beaten egg yolks, stirring constantly, then return the liquid to the skillet and reheat over low heat until it thickens; do not let it boil.
4. Pour the sauce over the fish and serve.
2. Combine the lemon juice with the water, seasonings, and spices. Add this mixture to the skillet and cover again. Cook for 15 minutes.
3. Remove the skillet from the heat and transfer the fish to a serving platter; keep warm. Pour cooking liquid over the beaten egg yolks, stirring constantly, then return the liquid to the skillet and reheat over low heat until it thickens; do not let it boil.
4. Pour the sauce over the fish and serve.
serving amount
serves 8
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more information
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