📝 About This Recipe
A cornerstone of the Bukharan Jewish Shabbat table, this dish transforms simple fried fish into a fragrant masterpiece using 'Osh-i-Piyozi'—a vibrant garlic and cilantro infusion. The contrast between the hot, crispy crust of the fish and the pungent, cooling herb sauce creates a flavor profile that is both rustic and sophisticated. Traditionally served cold or at room temperature as part of the first course, it represents the soulful, aromatic heart of Central Asian Jewish culinary heritage.
🥗 Ingredients
The Fish
- 2 pounds White Fish Fillets (Firm varieties like Sea Bass, Carp, Cod, or Tilapia)
- 1.5 teaspoons Kosher Salt (For drawing out moisture and seasoning)
- 1/2 teaspoon Black Pepper (Freshly ground)
- 1 cup All-purpose Flour (For dredging)
- 1/2 teaspoon Turmeric (Mixed into the flour for a golden hue)
- 1 cup Neutral Oil (Grapeseed or Sunflower oil for frying)
The Garlic-Cilantro Sauce (Osh-i-Piyozi)
- 2 bunches Fresh Cilantro (Stems removed, very finely chopped)
- 8-10 pieces Garlic Cloves (Peeled and thoroughly crushed/minced)
- 1/2 cup Water (Room temperature)
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1 tablespoon White Vinegar (For a sharp tang)
- 1/4 teaspoon Sugar (To balance the acidity)
- 1/2 teaspoon Salt (To taste)
👨🍳 Instructions
-
1
Pat the fish fillets thoroughly dry with paper towels. Excess moisture is the enemy of a crispy crust.
-
2
Cut the fish into manageable portions, roughly 3-inch squares. Season both sides evenly with salt and black pepper.
-
3
In a shallow bowl, whisk together the flour and turmeric. The turmeric provides a beautiful Central Asian golden glow to the finished fish.
-
4
Dredge each piece of fish in the flour mixture, shaking off any excess. You want a very thin, even coating.
-
5
Heat the oil in a large heavy-bottomed skillet over medium-high heat. To test if it's ready, drop a pinch of flour in; it should sizzle immediately.
-
6
Carefully place the fish in the hot oil, working in batches to avoid crowding the pan. Fry for 4-5 minutes per side until deep golden brown and crispy.
-
7
Transfer the fried fish to a wire rack set over a tray or a paper towel-lined plate to drain.
-
8
While the fish is frying, prepare the sauce. In a medium bowl, combine the finely chopped cilantro and the crushed garlic.
-
9
Add the water, lemon juice, vinegar, sugar, and salt to the herb mixture. Stir vigorously to combine. The sauce should be pungent and liquidy.
-
10
Place the warm fried fish into a deep serving dish or a glass container.
-
11
Pour the garlic-cilantro sauce over the fish while it is still slightly warm. This allows the fish to absorb the aromatic flavors without losing its structural integrity.
-
12
Let the dish sit for at least 30 minutes before serving. For the most authentic experience, let it cool completely and refrigerate, serving it at room temperature the next day.
💡 Chef's Tips
Always use fresh cilantro; dried cilantro will not work for this raw sauce infusion. Crush the garlic with a mortar and pestle rather than just slicing it to release the essential oils. If you prefer a thicker coating, you can dip the fish in beaten egg before the flour, though the traditional version is a simple dredge. Use a high-smoke point oil like sunflower or grapeseed to ensure the fish doesn't taste burnt. If serving on Shabbat, this dish is perfect because it requires no reheating and actually tastes better after the flavors have melded for 24 hours.
🍽️ Serving Suggestions
Serve with a side of 'Non' (Bukharan flatbread) to soak up the extra garlic water. Pair with a crisp 'Shakarob' salad of thinly sliced tomatoes, onions, and cucumbers. Accompany with a glass of green tea or a dry, chilled white wine like Sauvignon Blanc. Include as part of a traditional Shabbat appetizer spread alongside pickled vegetables. Serve with a side of garlic-scented rice pilaf (Plov) for a complete meal.