This classic Sephardi Shabbat fried fish recipe was one of my Savta’s favourite to make, but never to eat as she was allergic to fish, which always begged the question how she made the best fish in the whole world! When my family immigrated to America in 1959, my grandmother adapted her recipes to the ingredients available there. She particularly loved using Jason’s Seasoned breadcrumbs, which may not be accessible everywhere. If you can’t find them in your area, you can create a similar seasoning by combining plain fine breadcrumbs with 1 tablespoon of Italian seasoning.

What makes this dish special is the way my Savta finished it by frying a few cloves of garlic in the remaining oil and then pouring the oil and garlic over the fried fish. While I still fry the garlic and serve it alongside the fish, whether you want to pour the oil over the fish is entirely up to you.

INGREDIENTS:

• 1 kilo (2.2 pounds) of cod, sea bass, sole, or halibut fillets, cut into large pieces
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup fine breadcrumbs (preferably Jason’s Seasoned, or see the note above)
• 2 large eggs
• Sunflower oil for frying
• 5 cloves of garlic, peeled

METHOD:

1. Season the fish: Wash the fish fillets and pat them dry with a paper towel, then sprinkle with salt and pepper.
2. Preheat the oil: Preheat a large skillet with sunflower oil over medium heat.
3. Prepare the egg wash: In a small bowl, whisk the eggs and set them aside.
4. Coat the fish: Dredge each fish fillet in breadcrumbs, ensuring that all sides are coated.
5. Dip in egg: Dip the coated fillets into the beaten eggs, creating a light batter.
6. Fry the fish: In small batches, carefully place the fish into the hot oil. Fry the fillets, turning once, until they turn golden and crisp, which should take about 4–5 minutes per side. You can choose to drain the fish on a paper towel (though in true Savta fashion she would never have considered draining away the fat).
7. Fry the garlic: After frying the fish, add the garlic cloves to the hot oil and fry them until they turn golden on all sides.
8. Serve: Place the fried garlic on top of the fish (pour the remaining oil over the fish, if you want to achieve my Savta’s exact recipe).

Make Ahead:

This dish is traditionally served for Shabbat and is typically made ahead of time. It can be prepared up to a day in advance. Store it in the fridge, well-wrapped, and bring it to room temperature before serving. Accompany it with wedges of lemon.