margeland.co.uk

As promised here is a delicious new recipe from Marge Land.  I give you Fried Fish Delish

Now normally I don’t deep fry anything, ever – however for Pesach I make an exception after all it is only once a year.  Fried fish especially haddock is a great favourite at Casa Marge.

Ingredients:

• 5oog white fish fillets, I prefer haddock
• 750g vegetable oil
• 2 eggs
• 100g matzo meal
• seasoning

Method:

1. Put on old clothes (or ones you are due to wash pronto!), a 1970s headscarf, and open the kitchen windows BUT close the inner kitchen door!  You don’t want the smell of frying fish to go everywhere!
2. Take your fish fillets and remove the skin using a sharp knife.  This is very fiddly and is best done by the fish monger when you buy the fish.  (In my case I got Mother of Marge to help out – thanks Mum)
3. Wash the fish and pat in dry on a tea towel (remember to put it in the washing machine with your towel wash)
4. In a shallow dish break the eggs and beat them lightly, and in another shallow dish place the matzo meal (use flour if you don’t have) with a little seasoning to taste
5. Now for the fun part! Take a large, deep sided frying pan (I used a non-stick wok style frying pan) and place on the heat.  Add the oil and keep an eye on it – DO NOT LEAVE THE OIL UNATTENDED AT ANY TIME!
6. After a minute or so put a small piece of matzo (or a small piece of bread if not making at Pesach time) in the oil.  Once you see little bubbles form around the piece of matzo then you know the oil is hot enough.
7. Now take a fish fillet and dip it first in egg and then into the matzo meal coating it thoroughly.  Using a fish slice, carefully place the fish into the hot oil.  Cook about 3 fillets at a time depending on the size of your frying pan.
8. The oil will foam up a bit – this is normal but remember after 5 minutes turn the heat under the oil down to just under medium.  Again using your fish slice and a wooden spoon carefully turn the fish fillet over to do the other side.
9. If your fish fillets are rather thick then you may need to turn the fish over a couple of times to make sure it is evenly cooked.  You will know when the fish is done when it ‘bounces back’ when you press it lightly with your fish slice.
10. Now a point about safety: You do not want to splash the fish about in the oil when placing it in in the frying pan or when turning it over etc.  Hot oil on skin is no laughing matter.  And again remember, do not leave the room until the fish is cooked and the hot oil is disposed of.
11. OK, once your fillets are cooked put them on a plate lined with kitchen roll (it is a good idea to have this set up before you start frying).
12. The fried fish can be eaten hot or cold.  I like to serve it with potato salad, a green salad, and a blob of chraine (horseradish and beetroot sauce).
13. Your fried fish will keep well in the fridge for a couple of days but do not freeze.