Matzo Fried Fish
Throughout the frying, it’s important to constantly check and adjust the heat under the pan so the oil stays as even as possible in temperature. Every time a new fillet goes in, the temp will drop, and you’ll need to raise the heat to compensate. You don’t want to be frying in cold oil, or you’ll end up with greasy, overcooked fish. On the other hand, you don’t want it to burn, so just keep checking!
Ingredients :
- 1 cup matzo meal
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. onion powder
- 1/2 tsp. freshly ground black pepper
- 2 large eggs
- 1/3 cup rice flour
- 2 cups neutral oil
- 1 lb. thin white fish fillets, such as flounder, sole, or whiting
- 1 tsp. kosher salt, plus more
- Red Cabbage Slaw
- 1/4 small red cabbage, finely chopped
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. kosher salt
Directions :
- In a wide shallow bowl, toss matzo meal, garlic powder, onion powder, and pepper until combined. In another wide shallow bowl, lightly beat eggs until smooth. Into a third wide shallow bowl, pour flour.
- Arrange a wire rack in a baking sheet. In a large, heavy, high-sided pan, heat oil until a deep-fry or instant-read thermometer registers 350°.
- Season fish all over with 1 tsp. salt total. Working one at a time, dredge in flour, making sure to coat, then dip into egg, allowing excess to drip off. Dredge in matzo mixture, firmly pressing to adhere.
- Working one at a time, lay fillet down in oil away from you to avoid splashing. Fry until golden brown on the bottom, 2 to 3 minutes. Flip and continue to fry until golden brown on the second side, about 2 minutes more. Transfer to prepared rack; immediately season with salt. Repeat with remaining fish, adjusting oil temperature as needed.
