Shared by Dana Schneider
Shared by Dana Schneider
Fried St. Peter’s Fish (Musht)
Yield: 4 servingsTime: 20 minutes
Fried St. Peter’s Fish (Musht)
Yield: 4 servingsTime: 20 minutesFamily Journey
Taizz and Sanaa, YemenTel Aviv and Ramat Gan, IsraelNew York City
Ramat Gan, IsraelChicagoNayack, NY
Miami
Filmmaker Dana Schneider’s grandmother made the same Shabbat breakfast every week at her home in Ramat Gan, Israel. There was the rich overnight bread jachnun, served with slow-cooked eggs, a Yemenite hot sauce called schug, grated fresh tomato, and because her grandfather Zion loved it, fried St. Peter’s fish — an uncommon, but welcome addition to the lineup.
St. Peter's fish, or mango tilapia, is a freshwater fish native to the Levant. If you can’t find it, tilapia, bass, or haddock are good substitutes. Ask your fishmonger for pre-cut fish steaks, or have them cut a whole fish into steaks with the bones. The head and tail can be fried with the rest or reserved for making stock.
Ingredients
- 1 whole mango tilapia (about 1½ pounds), cut into 1½ inch steaks with bones
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon hawaij spice mix
- Neutral oil for deep-frying
- Lemon wedges for serving
Preparation
Step 1
Pat the fish steaks dry with a paper towel and set aside.
Step 2
In a small bowl, combine salt, pepper, and hawaij. Rub spice mix generously over both sides of the fish steaks.
Step 3
Heat oil in a large skillet over high heat until the surface shimmers, but does not smoke. To check if the oil is hot enough, insert the end of a wooden spoon into the oil — if it bubbles gently around the wood, the oil is ready. If it bubbles vigorously, it's too hot. If using a thermometer, aim for 350–375°F.
Step 4
Fry fish steaks for 3-4 minutes per side until golden brown and crispy, but tender inside.
Step 5
Serve hot with lemon wedges, ideally alongside jachnun.
