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Ingredientes
- This Yemenite-style dish incorporates a highly seasoned matzo meal coating which keeps the fish moist.
- 2 lb white fish fillets (such as sea bass, orange roughy or possibly red snapper), each about 1 inch thick Coarse salt
- 3 lrg Large eggs, beaten to blend
- 1 c. unsalted matzo meal
- 4 tsp chili pwdr
- 1 1/2 tsp grnd cumin
- 1/2 tsp grnd black pepper
- 1/2 tsp coarse salt
- 1/4 c. (or possibly more) vegetable oil Lemon wedges Fresh cilantro sprigs
Direcciones
- Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 min. Rinse fish to remove salt and pat dry with paper towels.
- Place Large eggs and matzo meal in separate large shallow bowls. Mix chili pwdr, cumin, black pepper and 1/2 tsp. coarse salt in small bowl to blend.
- Sprinkle fish generously with chili pwdr mix. Dip fish into Large eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.
- Heat 1/4 c. oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer till just opaque in center and golden, adding more oil if necessary, about 5 min per side. Transfer fish to paper towels and drain.
- Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 158 | 43% |
| Total Fat 17.58g | 22% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 486mg | 20% |
| Potassium 836mg | 24% |
| Total Carbs 2.22g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.49g | 0% |
| Protein 48.43g | 77% |
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