Fish: Sephardic Pickled - pareve

Posted by : Ruth Heiges

2-1/2 lbs carp or buri [grey mullet] 
1 beaten egg 
matza meal 
1 cup matza meal 
2 cups water 
3/4 cup wine vinegar 
1 cup oil 
1-1/2 cups chopped walnuts 

Double listings of matza meal and oil are deliberate.

Clean fish and cut into 1-1/2 inch slices. Dip fish in beaten egg then in
matza meal and fry in a small amount of oil until brown on both sides.
Place in a glass baking dish.

In saucepan, combine matza meal, water, vinegar, oil and walnuts. Cook for
15-20 minutes, until medium thick. Pour sauce over fish. Cover and store in
refrigerator 3-4 days, until pickled.

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