May 052007
 
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No we are not Catholics, but we love fish and usually eat it two or three times a week. Did you know that batter-fried fish, as in “Fish & Chips” was a Portuguese Jewish invention and was introduced to England by Portuguese Jewish immigrants? One trip to London to visit my mother-in-law I had a hankering for fish and chips, so my lovely husband took me to a very nice and well known fish and chips restaurant, called The Nautilus (27-29 Fortune Green Road London NW6 1DU), in West Hampstead. Instead of using the heavy batter that some places use, they used a nice light coating of matzah meal! It was the best fish and chips I have ever had. I had plaice and David had halibut. I tried doing this at home and have never looked back.

Tomorrow night is Lag B’Omer and we decided to have fish for Shabbat dinner tonight and have meat tomorrow evening for the holiday. We didn’t get to have a BBQ for Israel’s Independence Day because I was abroad. So, we are making up for it tomorrow night.


I am marinating the meat above overnight. More about this and Lag B’Omer tomorrow.

This evening I fried red mullet fillets which I first dredged in an egg wash and then matzah meal that I mixed with fresh thyme and fresh chives, herb salt and black pepper. I served it with fresh corn on the cob and green beans.

We had this with a 10-year-old South African chardonnay that amazingly survived well. I thought it was going to taste like vinegar.

For dessert, I thawed out a cheat’s version of mincemeat filling that I had made for hamentaschen and made a mincemeat pie. The dough is a ready-made parve pastry that I bought at the supermarket.

Shabbat Shalom!

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  2 Responses to “Fish on Friday”

  1. The Hebrew word for red mullet is barbounia ברבןניה.

  2. avatar

    I love to use matzoh meal left over from Pesach for schnitzel breading. I season it myself and it comes out delicious, if I do say so myself. I’ll have to try it with fish. I also use matzoh meal instead of flour for making latkes, a family tradition, so that they come out crispy and not soggy.

    What is the Hebrew of Red Mullet. I want to try it.

    Thanks,
    Curly Carol

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