Non-VegetarianJewish British cuisine Main Course

London Jewish Fried Fish

Name: London Jewish Fried Fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jewish British
Ingredients: 600 g cod or haddock fillets; 1 tsp Fine sea salt; 0.5 tsp ground white pepper; 50 g Plain flour; 2 whole large eggs; 1 tbsp cold water; 120 g medium matzo meal; 400 ml Vegetable oil; 1 whole Lemon

Golden, crisp fish fillets coated in seasoned matzo meal, fried until crunchy and traditionally enjoyed cold.

🇬🇧United Kingdom· London

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 410 kcal

Ingredients

0 of 9 gathered

Servings

600 g cod or haddock fillets — skinless, boneless, and cut into 4 portions
1 tsp Fine sea salt — for seasoning
½ tsp ground white pepper — for subtle warmth
50 g Plain flour — for initial dusting
2 whole large eggs — beaten
1 tbsp cold water — to loosen egg wash
120 g medium matzo meal — ground unleavened breadcrumbs
400 ml Vegetable oil — for shallow frying
1 whole Lemon — cut into wedges to serve

Equipment

•Deep frying pan
•Kitchen paper
•Wire cooling rack
•Three shallow bowls
•Fish slice

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 18 g
carbs: 26 g
fibre: 2 g
protein: 34 g
calories: 410 kcal

Instructions

1
Pat the fish fillets completely dry on both sides with kitchen paper.
2
Season the fish evenly with the salt and ground white pepper.
3
Place the plain flour into the first shallow bowl.
4
Beat the eggs with the cold water in the second shallow bowl.
5
Tip the matzo meal into the third shallow bowl.
6
Coat each fillet in flour, dip thoroughly in egg, then press firmly into the matzo meal.
7
Pour the vegetable oil into a deep frying pan to reach 2 cm depth and heat over medium-high heat.
8
Carefully lower the fish into the hot oil in batches without crowding the pan.
9
Fry for 4 to 5 minutes on each side until deeply golden and crisp.
10
Lift the fish out with a fish slice and drain on a wire rack lined with kitchen paper.
11
Allow the fish to cool completely to room temperature before serving with lemon wedges.

Chef's tips

Matzo meal creates a dense, crunchy crust that does not turn soggy when cold. Maintain an oil temperature around 180°C so the crust crisps evenly before the fish overcooks.

Ingredient substitutions

medium matzo meal → fine dry breadcrumbs
cod or haddock fillets → plaice, coley, or pollock fillets
vegetable oil → sunflower oil or groundnut oil

Storage

Store cooled fish in an airtight container lined with greaseproof paper in the fridge for up to 3 days.

Reheating

While traditionally eaten cold, you can reheat on a baking tray in a fan oven at 180°C for 8 to 10 minutes.

Common mistakes to avoid

•Serving immediately hot from the pan instead of allowing the crust to set at room temperature.
•Overcrowding the frying pan, which drops the oil temperature and makes the crust oily.
•Not pressing the matzo meal firmly onto the fish, causing the coating to flake off in the oil.

Serving suggestions

Serve cold with pickled cucumbers and fresh challah bread.Pair with grated fresh beetroot horseradish or cold potato salad.Serve alongside lemon wedges and a crisp green salad.