Chanukah #5 - fried fish
This recipe comes from my European family, the side that arrived in Australia during World War I (you know, recently) and so maintained Continental cooking traditions. I’ve never tried my grandmother’s fried fish because I am allergic to fish, but I ended up the custodian of the recipe because I was the one who asked her about it.
My grandmother was very famous for this recipe in the Gold Coast Jewish Community. In the 1970s she fried it in enormous quantities before any function. Whenever I visit Southern Queensland, Jews come up to me and say “You’re Yetta’s grand-daughter - she used to make wonderful fried fish when she lived here.? She used to tell me stories of chasing for the right sort of fish all over Surfers’ Paradise, and of frying fish late into the night for big functions. For one function she claimed she made three sorts of everything - including fried fish. And it’s another Chanukah classic, being fried and apparently going rather well with summer salads.
Fried Fish
Beat up as many eggs as you think you will need to cover the fish. Fillet the fish and cut into appropriate size chunks. Dip each piece of fish in flour and egg, coating it very well. Heat oil (not too much oil - the fish should not be deep fried). Fry until the fish is golden brown on one side, then turn over.
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