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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.
Servings: 8
Calories: 209


  • 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


  • 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.
  • Combine the lemon juice with the water, seasonings, and spices. Add this mixture to the skillet and cover again. Cook for 15 minutes.
  • 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.
  • Pour the sauce over the fish and serve.
Calories: 209 kcal
Carbohydrates: 5 g
Protein: 22 g
Fat: 10g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 149 mg
Sodium: 231 mg
Potassium: 311 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 214 IU
Vitamin C: 3 mg
Calcium: 69 mg
Iron: 1 mg
Cuisine Jewish
Ingredients Fish & Seafood
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