📝 About This Recipe
Tracing its roots back to the Jewish quarters of Andalusia and the vibrant ports of Morocco, this Pescado Frito is the quintessential Sephardic Sabbath delicacy. Fresh white fish is dusted in a seasoned flour coating and fried to a shatteringly crisp, golden finish that preserves the succulent, flaky interior. Traditionally served cold or at room temperature as part of a festive Mezze, its clean, briny flavors are elevated by a bright squeeze of lemon and a whisper of cumin.
🥗 Ingredients
Main Ingredients
- 2 pounds White Fish Fillets (Cod, Haddock, or Sea Bass; cut into 3-inch pieces)
- 1 tablespoon Coarse Kosher Salt (For drawing out moisture)
- 3 cups Vegetable Oil (High smoke point oil like Sunflower or Grapeseed for frying)
The Seasoned Coating
- 1.5 cups All-purpose Flour (Can substitute with fine Matzo meal for a traditional texture)
- 1 teaspoon Ground Cumin (Key for Maghrebi depth of flavor)
- 1 teaspoon Sweet Paprika (Provides a beautiful golden hue)
- 1/2 teaspoon Turmeric (For color and earthiness)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (Freshly ground)
For Serving
- 2 Fresh Lemons (Cut into wedges)
- 1/4 cup Fresh Parsley (Roughly chopped for garnish)
👨🍳 Instructions
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1
Rinse the fish fillets under cold water and pat them thoroughly dry with paper towels. Moisture is the enemy of a crisp crust.
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2
Cut the fillets into uniform 3-inch pieces to ensure even cooking across the batch.
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3
Place the fish on a wire rack and sprinkle both sides with the coarse kosher salt. Let it sit for 10 minutes; this draws out excess water and firms up the flesh.
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4
After 10 minutes, pat the fish dry again with paper towels to remove the moisture pulled out by the salt.
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5
In a shallow wide bowl, whisk together the flour, cumin, paprika, turmeric, garlic powder, and black pepper until the spices are evenly distributed.
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6
In a heavy-bottomed deep skillet or a Dutch oven, heat the vegetable oil over medium-high heat until it reaches 360°F (180°C).
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7
Dredge each piece of fish in the seasoned flour, pressing gently to ensure the coating adheres to every nook and cranny.
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8
Shake off any excess flour vigorously. You want a thin, translucent veil of flour, not a thick paste.
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9
Carefully lower 3-4 pieces of fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy fish.
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10
Fry for 3-4 minutes per side. The fish is ready when the exterior is a deep golden brown and the internal temperature reaches 145°F.
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11
Use a slotted spoon or a spider skimmer to transfer the fish to a wire rack set over a baking sheet. This keeps the bottom from getting soggy.
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12
Immediately sprinkle a tiny pinch of salt over the hot fish while the oil is still shimmering on the surface.
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13
Repeat with the remaining fish, allowing the oil to return to 360°F between batches.
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14
Let the fish rest for at least 5 minutes before serving. It can be served hot, but it is traditionally enjoyed at room temperature.
💡 Chef's Tips
Always use a thermometer to monitor your oil temperature; too low and it’s greasy, too high and it burns before cooking through. For the crunchiest results, use 'Wondra' flour or a mix of flour and cornstarch (3:1 ratio). If preparing for the Sabbath, fry the fish on Friday afternoon and serve it cold—it’s a Sephardic tradition that allows the flavors to mellow. Never cover the fish with a lid or foil after frying, as the steam will soften the crisp crust. Choose firm-fleshed white fish; delicate fish like sole may break apart during the flip.
🍽️ Serving Suggestions
Serve with a side of homemade Matbucha (spicy tomato and pepper salad) for a classic Maghrebi pairing. Pair with a cold glass of Arak diluted with water and ice for a refreshing anise-forward contrast. Accompany with a bowl of creamy, garlicky Tahini sauce for dipping. Serve alongside a bright Israeli salad of finely diced cucumbers, tomatoes, and lemon juice. A side of saffron-infused yellow rice makes this a complete and filling meal.