JEWISH METHOD OF FRYING FISH
This classic Jewish recipe offers a simple yet delicious method for frying fish to golden perfection. The technique emphasizes thorough preparation and the use of hot oil for a crispy exterior and tender interior. This recipe is a testament to traditional cooking methods, delivering a satisfying and flavorful meal. Serve with a squeeze of lemon and your favorite sides for a complete experience.
Ingredients
- 4 pieces Fish fillets (e.g., cod, haddock, or similar) (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup All-purpose flour
- 2 large Eggs
- 2 cups Vegetable oil (or other neutral oil) (Quantity estimated (not specified in original recipe))
- 1 sheet Brown paper (or paper towels) (Quantity estimated (not specified in original recipe))
Instructions
- 1Rinse the fish fillets thoroughly and pat them dry. Season both sides with salt.
- 2Place the salted fish fillets on a strainer and let them sit for 1 hour.
- 3Place the flour in one shallow dish and the beaten eggs in another.
- 4Heat the oil in a large frying pan over medium-high heat. The oil is ready when a small piece of bread browns in about 20 seconds.
- 5Thoroughly dry each fish fillet with a clean cloth or paper towel. Dip each fillet first in flour, then in the beaten eggs, and finally fry in the hot oil until golden brown, about 3-4 minutes per side.
- 6Remove the fried fish from the oil and place it on brown paper or paper towels to drain. Arrange the fish on a platter and serve immediately.