afoona
Sephardic Jewish-Style Fried Fish
fish

Sephardic Jewish-Style Fried Fish

Crisp fried fish in a Sephardic-Jewish spice coating – a traditional Passover dish served cold on the holiday.

⏱ 25 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌱 Vegan🍷 Passover
Versions:Original🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Pat the fish dry well with paper towels.
    Paper towels
  2. 2
    Mix the flour, salt, black pepper, paprika, hot paprika and cumin in a wide bowl.
    Bowl
  3. 3
    Roll the fish in the flour mixture on all sides, to a thin, even coating, and shake off the excess.
    💡Shake off the excess flour well: a thick layer of flour comes away from the fish during frying, while a thin coating stays crisp.
  4. 4
    Heat the olive oil in a large pan 2 cm deep, over medium-high.
    ⚙ Pan-fryingStoveFrying pan
    💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
  5. 5
    Fry the fish 3–4 minutes per side, until the coating is golden and crisp.
    StoveFrying pan
  6. 6
    Transfer to paper towels to absorb the excess oil.
    Paper towels
  7. 7
    Sprinkle the parsley on top and serve hot with the lemon.
504calories
30 gprotein
24 gcarbs
30 gfat
● protein 25%● carbs 20%● fat 56%

Per serving (236 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Bowl · Also works: Pot (None)

🧻 Consumables: Paper towels

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Flour-Fried Fish

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