Pescado Frito(Fried Fish in Olive Oil)

Ingredients

• •2 lb white-fleshed fish fillets, such as cod or hake
• •1 1/2 cups high-quality olive oil, for frying
• •2 tsp kosher salt
• •1 tsp ground black pepper
• •1 lemon, cut into wedges
• •1/4 cup chopped fresh parsley
• •1/2 tsp sweet paprika
• •2 cloves garlic, lightly crushed
• •1/2 cup extra olive oil, for serving or dipping

Instructions

1. 1

   Rinse the fish fillets and pat them very dry with paper towels.

2. 2

   Season the fish on both sides with kosher salt, black pepper, and paprika.

3. 3

   Heat the olive oil in a wide skillet over medium heat until shimmering but not smoking.

4. 4

   Fry the fish in batches for 3 to 5 minutes per side, depending on thickness, until golden and cooked through.

5. 5

   Transfer the fried fish to a platter lined lightly with paper towels, then arrange in a shallow serving dish.

6. 6

   Scatter the crushed garlic and chopped parsley over the fish while still warm.

7. 7

   Drizzle a little extra olive oil over the top to keep the fish moist as it rests.

8. 8

   Allow the fish to cool completely, then refrigerate until Shabbat.

9. 9

   Serve cold with lemon wedges and, if desired, additional olive oil for dipping.