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Sweet Yom Tov Fish in the Italian Tradition
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Sufficient for 8 people
This is basically the same recipe as my Jewish Fried Fish but I also add the zest of a lemon and some dill or fennel, but I always fry this and find that 5 fillets are enough for a generous 8 portions with other dippy bits
5 fillets of, plaice or lemon sole cut into strips - also works well with whiting or pollack
1 egg
½ a lemon zested and juiced
125g (2oz) fine yellow cornmeal or polenta (not the instant one) approx.
Seasoning
Handful of chopped fresh dill or fennel
Vegetable or sunflower oil for frying
Wash and pat dry your fish.
Chop the dill or fennel finely
Beat together the egg, lemon juice, zest, dill and seasoning.
Spread Polenta to a depth of about 1cm (½in) on a plate or a sheet of paper
Dip fish in polenta, then in the egg and then again in polenta making sure it is well covered.
Heat the oil to Heat the oil 350ºF 180ºC Either deep-fry in a fryer or shallow fry until golden about 4 minutes.