Mrs Bissli
|
 Wed, May 30 2012, 10:23 am
You can either use the whole fillets or cut them in smaller pieces. I'll keep it whole if serving as a main course, bite-size if serving as an appetiser.
Season matza meal--you can use salt & pepper, parsley, paprika, pinch of cumin etc for seasoning. Spread seasoned matza meal in a large shallow dish. Dip fish (pieces) in 1 beaten eggs, then coat both sides with matza meal. Heat 0.5" oil in a large frying pan. Once it's quite hot, fry the fish first skin side up
(it might sizzle/curl), fry for 3min or so, turn and fry the other side.
Best served hot with lemon wedges and tartar sauce. Also can be served at room temp --our standard shabbat lunch fare.
| |
|
