Baked Stuffed Carp
Baked Gefilte Fish
Grey Mullet with Soy and Spice
Jewish Fried Fish
Mackerel with Cranberries
Morrocan Spiced Fishballs
Pollock stuffed with Parsley
Oriental Style Sea Bream
Fresh Salmon Fishcakes
Store Cupboard Salmon Fishcakes
Saloona - Spiced Fish (Salmon)
Simple Salmon Parcels with Orange
Smoked Salmon(Lox) & Cream Cheese Roulade
Smoked Salmon Soufflé
Smoked Salmon Pasta
Whole Spiced Sea Bass
Tilapia baked with Peppers
Tuna with Sherry Sauce
Sweet Yom Tov Fish in the Italian Tradition
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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Sufficient for 8 people
This is basically the same recipe as my Jewish Fried Fish but I also add the zest of a lemon and some dill or fennel, but I always fry this and find that 5 fillets are enough for a generous 8 portions with other dippy bits
5 fillets of, plaice or lemon sole cut into strips - also works well with whiting or pollack
½ a lemon zested and juiced
125g (2oz) fine yellow cornmeal or polenta (not the instant one) approx.
Handful of chopped fresh dill or fennel
Vegetable or sunflower oil for frying
Wash and pat dry your fish.
Chop the dill or fennel finely
Beat together the egg, lemon juice, zest, dill and seasoning.
Spread Polenta to a depth of about 1cm (½in) on a plate or a sheet of paper
Dip fish in polenta, then in the egg and then again in polenta making sure it is well covered.
Heat the oil to Heat the oil 350ºF 180ºC Either deep-fry in a fryer or shallow fry until golden about 4 minutes.