Fried fish with agrodolce

Fried fish with agrodolce

By
From
Feasting
Serves
6–8
Photographer
Elisa Watson

My mum spent her childhood in Israel and always told us how my grandfather would keep carp in their bathtub! Fish has always been prominent in the Jewish diet and it is a custom to eat fish on a Friday night. I make this dish for Rosh Hashanah lunch with john dory, my favourite fish, but any firm white fish would work. Agrodolce is an Italian sweet and sour sauce that goes well with many things.

Ingredients

Quantity Ingredient
750g john dory or other firm white fish, cut into small fillets
65g potato flour
100ml olive oil
sea salt, to taste
2 lemons, peeled and segmented, to garnish
dill sprigs, to garnish

Agrodolce

Quantity Ingredient
2 tablespoons pine nuts
180ml white wine vinegar
1 long french shallot, thinly sliced into rings
3 tablespoons currants
55g raw sugar

Method

  1. Preheat the oven to 180°C (350°F).
  2. To make the agrodolce, firstly spread the pine nuts on a baking tray lined with baking paper and transfer it to the oven. Toast the pine nuts for 2–3 minutes, turning once, until golden brown. Watch them carefully because they burn easily. Remove from the oven and set aside.
  3. Combine the vinegar and sugar in a small saucepan over medium heat. Simmer until the sugar has completely dissolved, about 12 minutes.
  4. Put the sliced shallot in a small bowl and pour over the warm vinegar dressing. Add the currants and stir briefly to combine. Leave to sit for 5 minutes. Add the toasted pine nuts and mix well.
  5. To prepare the fish, evenly coat the fillets in potato flour, then shake to remove any excess. Place on a baking tray lined with baking paper.
  6. Heat the oil in a large non-stick frying pan over medium–high heat. Fry the fish fillets, in batches if necessary, for 2–3 minutes on each side, until just golden brown and crispy.
  7. Transfer the cooked fillets to a baking tray lined with paper towel to soak up the excess oil.
  8. To serve, arrange the fillets on a platter and spoon over the agrodolce. Season generously with salt and garnish with lemon segments and dill sprigs.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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