Pescado Frito
Pescado frito
Cold fried fish preserved in olive oil, a classic Iberian Jewish Shabbat preparation and a noted ancestor of British fish-and-chips traditions. It was prepared before Shabbat and eaten cold to avoid cooking on the Sabbath.
Ingredients
- •1 1/2 pounds white-fleshed fish fillets, cut into pieces
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/2 cup flour or matzo meal for dredging
- •1 cup olive oil for frying
- •1 lemon, cut into wedges
Instructions
- 1
Pat the fish dry and season it with salt and black pepper.
- 2
Lightly dredge each piece in flour or matzo meal, shaking off the excess.
- 3
Heat the olive oil in a skillet over medium heat until shimmering.
- 4
Fry the fish in batches until golden and cooked through, about 3 to 4 minutes per side depending on thickness.
- 5
Transfer to a rack or paper towels to drain.
- 6
Let the fish cool completely, then arrange it on a platter and drizzle lightly with additional olive oil if desired.
- 7
Serve at room temperature or cold with lemon wedges, especially as part of a Shabbat meal.
Kosher notes
Pareve if fried in a pan and oil not used for meat or dairy. Commonly prepared before Shabbat and served cold.
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