STELLA'S COOKBOOK
FOOD & ART
Fried Fish Rodesli-Style
Peshkado frito
About the Recipe
With Hanukka approaching I hope you enjoy this quintessential fried food perfect for the festive table.
Tender white fish, coated in a crispy batter and lightly fried, is a staple of the Iberian Jews especially on the Sabbath, often eaten cold the next day.
Peshkado frito, is enjoyed with one of the traditional irresistible sauces which includes the velvety, delicate lemon and egg agristada, a pre-Inquisition non-dairy sauce.
I have also included the popular Sephardic tomato and garlic fresh herb sauce customarily offered.
Some food historians believe that this iconic British ‘Fish and chips’ was Sephardic in origin, brought by the Spanish and Portuguese refugees who settled in England in the 17th century.
Ingredients
2lb (1kg) firm white fish fillets (cod, halibut or haddock), cut into about 2oz (60g) even pieces
salt and finely ground white pepper
For shallow frying:
vegetable oil
For the batter:
½ cup all-purpose flour and ½ cup cornstarch (cornflour)
pinch of baking powder
spread on a shallow dish
2-3 eggs, lightly beaten in a shallow dish
Lemon-Egg Sauce~Agristada
3 tbsp olive oil or vegetable oil
3 heaped tbsp all-purpose flour
2 cups hot water
3 tbsp fresh lemon juice
1 tsp salt
3 eggs, well beaten in a bowl
Fresh Dill, Parsley & Garlic Sauce~Salsa a la maneko
3½ heaped tbsp all-purpose flour
2 cups cold water
3 tbsp oilve oil
2-3 garlic cloves, finely grated
3 tbsp fresh lemon juice
1 tsp salt
2 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped fresh dill
Tomato Sweet-And-Sour Sauce~Salsa de vinagre
3 tbsp olive oil
3-4 garlic cloves, finely grated
1¼ cups canned chopped tomatoes
2 tbsp finely chopped tender celery leaves
1 heaped tbsp all-purpose flour
½ cup red wine vinegar
1 tsp salt
1½ tbsp honey
1 cup water
2 tbsp flat-leaf parsley
Preparation
Rinse the fish fillets and pat dry with paper towels. Season with salt and pepper.
Heat 1in (2.5cm) oil in a large heavy-based frying pan or cast-iron skillet over a medium-high heat.
Preheat oven 200°F (95°C) to warm the fried fish.
Dredge 4 pieces of fish at a time lightly in the flour mixture shake off the excess.
Slide the fish into the beaten eggs. Using long handle tongs lift the pieces gently and lower the fillets carefully into the hot oil.
Fry until golden brown on the bottom, about 3 minutes. Carefully turn the fillets over once to cook for a further 2 minutes until golden and crisp. (The cooking time will depend on the thickness of the fish). Reduce the heat to medium if the oil is getting too hot.
Working in batches, while the first batch is frying, flour and coat with egg the next 4 pieces. To test if the fish is ready, remove a piece from the heat and gently part the flesh – it should be barely opaque right through.
Lift out the fried fish with a wire skimmer. Drain on a paper towel-lined plate. Transfer the fish onto a wire rack set over a baking dish in the oven to keep warm until all the fish is fried.Serve hot with one of these delicious sauces.
Lemon-Egg Sauce~Agristada
Heat the oil in a small, heavy-based pan over a medium-high heat. Add the flour a tablespoon at a time, stirring constantly for 2 minutes with a small balloon whisk until smooth and blended. Reduce to a low heat.
Drizzle in the hot water, lemon juice and salt, still whisking constantly, and continue cooking, adjusting the heat as necessary to keep a gentle simmer. Add the beaten eggs gradually into the hot sauce, stirring constantly with a silicone spatula or a whisk until the consistency of a thick smooth cream. Do not let the sauce boil as the eggs could curdle.
To prevent a skin from forming as it cools, press a piece of plastic wrap directly against the surface of the sauce or alternatively, as my mother did, heat 1 tbsp oil and pour it over the sauce and gently smooth the oil over the surface. The sauce will thicken as it cools.
To serve: Heat through gently just before serving. (If the sauce becomes lumpy, pass through a fine sieve).
Fresh Dill, Parsley & Garlic Sauce~Salsa a la maneko
Blend the flour and water with a small balloon whisk in a small, heavy-based pan over a medium-high heat. Add the oil, garlic, lemon juice and salt. Stir continuously over a medium-low heat for 8 minutes or until the sauce thickens. Toss in the fresh herbs and serve hot or warm.
Tomato Sweet-And-Sour Sauce~Salsa de vinagre
Heat the oil in a small, heavy-based pan over a medium-high heat and cook the garlic until aromatic. Reduce to a low heat, add the tomatoes and celery and simmer.
In a small bowl, mix the flour, vinegar, salt, honey and water together with a small balloon whisk. Still whisking constantly, stir the flour mixture into the simmering garlic and tomato sauce and cook for 15-20 minutes or until the sauce thickens. Toss in the parsley and remove from the heat. Serve warm.