Jewish Method Of Frying Fish Recipe

Recipe: Jewish Method of Frying Fish

History and Fun Facts:
The Jewish method of frying fish is a traditional cooking technique that has been passed down through generations. This method not only ensures crispy and flavorful fish but also has practical benefits such as removing the fishy odor and preventing the fish from sticking to the pan. The combination of flour and beaten eggs creates a delicious golden crust that complements the tender fish inside.

In Jewish cuisine, fish holds special significance, especially during holidays like Passover and Hanukkah. Fish is considered a symbol of abundance and prosperity, and frying fish is a popular way to celebrate these festive occasions. The Jewish method of frying fish is widely loved for its simplicity, versatility, and delightful taste.

Now, let's dive into the recipe!

- Fish fillets or whole fish (such as tilapia, halibut, or whitefish)
- Salt, to taste
- All-purpose flour
- Eggs, beaten
- Oil or butter, for frying


1. Start by scaling the fish with thoroughness to remove the outer scales. Clean the fish, removing the entrails, and wash it thoroughly. Pat dry with a clean cloth.

2. Sprinkle salt both inside and outside of the fish, ensuring it is evenly seasoned. This step adds flavor to the fish.

3. Cut the fish into convenient slices, creating fillets that will be easy to fry.

4. Place the fish slices on a strainer, allowing any excess moisture to drain for approximately one hour. This step helps remove excess moisture, ensuring the fish does not become too moist while frying.

5. Prepare two plates - one with flour and another with beaten eggs. Set them aside.

6. Heat a large frying pan and add enough oil or butter to fill it halfway. Ensure the oil or butter is hot before frying the fish by testing it with a crumb of bread. If the bread crumb browns in about twenty seconds, the oil is ready.

7. Wipe each fish slice thoroughly with a clean cloth to remove any excess moisture.

8. Dip each fish slice first in flour, coating it evenly. Next, dip the floured fish slice into the beaten eggs, allowing it to be fully coated.

9. Carefully place the coated fish slice into the hot oil or butter, ensuring it is fully submerged. Repeat this process until the frying pan is filled but not overcrowded. Overcrowding can reduce the crispiness of the fried fish.

10. Fry the fish slices until they turn golden brown, usually about 4-5 minutes. Remember not to stick a knife or fork into the fish while it is frying, as it may cause the fish to break apart.

11. Once the fish slices are crispy and browned, remove them from the frying pan using a slotted spoon or a frying basket. Allow any excess oil to drip off and place them on brown paper to drain excess oil.

12. Arrange the fried fish slices on a platter and serve them while they are hot. You can garnish with fresh herbs or lemon wedges for added flavor and presentation.

13. After the oil has cooled, strain it carefully and place it into a jar. Cover the jar, and store it for next time. The oil can be reused but only for frying fish, as the flavors from the previous frying will enhance the fish flavor.

Similar Recipes:
1. Gefilte Fish: Gefilte fish is another beloved Jewish fish dish made from minced fish (usually carp, pike, or whitefish) mixed with matzo meal, eggs, onions, and seasonings. It is traditionally boiled or poached and served chilled with beet horseradish on Jewish holidays.

2. Matzo-Crusted Fish: This recipe uses crushed matzo crackers as a coating for the fish before frying, creating a crispy and flavorful crust. It is a delicious twist on the traditional Jewish method of frying fish.

3. Latkes with Smoked Salmon: Latkes are potato pancakes that are often served with smoked salmon and sour cream. This dish can be enjoyed for breakfast or as an appetizer during Jewish celebrations.

4. Salmon Croquettes: Made with canned salmon, these crispy fried patties are a fantastic way to enjoy fish. They are typically served with a tangy sauce or as part of a sandwich.

Enjoy the deliciously fried fish using the Jewish method and explore other Jewish fish recipes to celebrate and savor the rich culinary traditions.



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