RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Fish, Fried Sephardic-Style: Pescado Sofrito - pareve
Soaking time (Fish): 1 hr. Preparation time: 25 mins. 2 * lbs. Fish fillets (halibut, cod, scrod, haddock, perch, and arctic char take well to this method) Coarse salt Cold water plus 1/3 cup or more cold water 2/3 cup unbleached all-purpose flour 2 large eggs, well beaten Salt Peanut oil for frying 1. Wash and dry the fish fillets. Lay them in a deep, flat baking pan or casserole on one row. Sprinkle with the coarse salt. Pour cold water over the fish to barely cover. Refrigerate 1 hour. 2. Combine the flour, beaten eggs, * tsp. Salt, and 1/3 cup cold water. Beat well to make a smooth batter. If necessary, add more cold water by the tablespoon to achieve correct consistency. The batter will be smooth and not very thick. 3. Remove the fish from the salt water bath and dry it with paper towels. Heat the oil in a deep sauté pan to a depth of 1-inch, or in a wok to a depth of 2-inches, until just before it begins to smoke. 4. Dip one fish fillet in the batter. Let any excess batter drain back into the bowl. Drop the fish into the oil and fry until golden brown. If necessary, turn the fish over once while it is frying to make sure that it browns on all sides. The batter will puff up slightly. Do not fry too many fillets at one time. The fish must be completely submerged in the sizzling oil in order to fry well. Watch the heat and regulate, if necessary, to prevent burning. Drain fish fillets on paper towels before serving. Congregation Beth Hamidrash Serving the Sephardic Jewish Community of Vancouver, BC, Canada
