Shared by Regina Gilboa and Bracha Luft
Shared by Regina Gilboa and Bracha Luft
Fried Fish with Agristada Sauce
Yield: 6 servingsTime: 1h
Fried Fish with Agristada Sauce
Yield: 6 servingsTime: 1hThis recipe was shared by Regina Gilboa and Bracha Luft. Read more about their family in "There’s No Life Without Agristada."
Ingredients
For the fish:
- 2 lb cod fillet or red mullet fillets, cut into 1 inch cubes, room temperature
- ½ cup lemon juice
- ¾ teaspoon salt, divided
- vegetable or grapeseed oil, for deep pan frying
- 1 cup AP flour
- 2 eggs
For the Agristada sauce
- 4 eggs
- 2 cups warm water
- 2 tablespoons AP flour
- ¼ cup vegetable oil
- ⅓ cup freshly squeezed lemon juice
- ½ teaspoon salt
Preparation
Step 1
Pre-soak the fish by placing the fish fillets in a shallow dish, pour the lemon juice on top, sprinkle ¼ teaspoon salt and turn the fish until well coated. Let soak for half an hour, turning once or twice. Move the fillets to a colander, discarding the juice, and rinse well. Air dry or pat dry with paper towels.
Step 2
While the fish is soaking, make the agristada sauce. In a medium saucepan, whisk the eggs until evenly blended. In a small bowl, vigorously mix the warm water with the flour, until there are no visible lumps, then strain it through a sieve or a strainer into the saucepan. Add the oil, lemon juice and salt and place on medium-low heat, stirring constantly with a wooden spoon, until the sauce thickens, about 10 to 12 minutes. When it is about to boil, remove from heat, keep stirring for 1 more minute, then strain again into a glass dish. Taste and add more lemon juice or salt if necessary. Cover with plastic wrap on the surface of the sauce to avoid a film on top. Cool to room temperature, or in the fridge if not serving yet.
Step 3
To fry the fish fillets, heat oil that reaches halfway up in a large pan (the oil is ready for frying when a wooden spoon handle placed in the oil results in small bubbles around it).
Step 4
Mix the flour in a shallow bowl with ¼ teaspoon salt, and whisk the eggs in another shallow bowl with the remaining ¼ teaspoon salt.
Step 5
Cover each fish piece in flour from all sides, shaking off excess flour, then dip in the eggs from all sides, letting the excess drip. Place a few pieces of fish in the oil, not overcrowding the pan, and fry on medium heat until well browned, 5 minutes on each side. Remove to a paper towel lined deep dish and continue with the rest of the fish in batches. You can keep the fish warm in a 220F oven, until the frying is done. Serve immediately with agristada sauce.
