I can’t get haddock in my local market in Cadiz, so I usually use John Dory fillets, also known as St Pierre, supposedly because the mark on its side was made by Saint Peter’s thumb. The matzo meal is replaced with breadcrumbs.
Ingredients500g of haddock fillets (or any other firm white fish)
½ teaspoon of salt
Breadcrumbs (or medium matzo meal)
Sunflower oil for frying
- Take two dinner plates and a soup plate. Put plenty of flour on one of the plates and mix the salt into it, put plenty of breadcrumbs onto the other plate, and crack two eggs into soup plate.
- Cut the fillets in half, lengthwise.
- Coat the fillets in flour, then dip in the egg, then coat with breadcrumbs.
- In a large frying pan, heat plenty of sunflower oil (about 1 cm deep).
- Once the oil is fairly hot (but not too hot), place the breaded fillets in the oil. (You'll probably need do three or four batches.)
- Fry for a couple of minutes, until golden, then turn and fry for another minute or so.