FRESH SEA BREAM FILLET WITH CRISPY COAT­ING AND CHIMICHURR­I

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 8-10 serv­ings.

2 kg. (about 10) bone­less sea bream fil­lets

Salt and pep­per to taste

300 g. potato starch

10 eggs beaten with 3 Tbsp. cold water

½ kg. matzah meal mixed with 200 g. ground al­monds or hazel­nuts

Soy­bean, canola or sun­flower oil for deep fry­ing (about 1 liter)

Chimichurr­i:

1 red pep­per, cubed

1 yel­low pep­per, cubed

1 green pep­per, cubed

3 cloves fresh gar­lic, crushed

1 medium white onion, chopped finely 1 yel­low onion, chopped finely

1 bunch pars­ley leaves, chopped finely 1 bunch cilantro leaves, chopped finely 1 cup vine­gar

½ cup olive oil

Juice from 4 lemons

Salt and pep­per to taste

Wash and rinse the fish fil­lets well and pat dry. Sea­son with salt and pep­per and place them in a bowl. Place potato starch in one bowl, water and egg mix­ture in a sec­ond bowl, and the matzah meal with ground al­monds in a third. Heat the oil for deep fry­ing in a large pan. Cover the fil­lets with potato starch and then dip them first in the egg mix­ture and then in the matzah meal. Deep fry them in the oil un­til they are golden brown. Re­move and place on pa­per tow­els.

To pre­pare the chimichurr­i, add all of the in­gre­di­ents to a bowl and mix well. Place the cooked fish fil­lets on a serv­ing dish and serve with chimichurr­i sauce on the side. Al­ter­na­tively, if you want to serve in­di­vid­ual plates, add a dol­lop of sauce on each plate. Serve im­me­di­ately while fish is hot and crispy.

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