RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Fish: Sephardic Pickled - pareve
2-1/2 lbs carp or buri [grey mullet] 1 beaten egg matza meal oil 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.
