Matzo Fried Fish

Matzo might often be destined for matzo balls, matzo brei, and chocolate toffee bark, but its potential doesn’t end there. Now we’re transforming this Passover staple into a crispy golden brown coating for pan-fried fish, which, paired with a light, crunchy cabbage slaw, will soon become a favorite in your household year-round.

The fish:
Most varieties of thin white fish fillets will work here. I tested with flounder and sole when I was developing, but you could also use tilapia, whiting, or snapper. Just be sure the fillets are skinless—fried fish with the skin on typically doesn’t make for the best eating experience.

The three-step breading:
The fish is breaded here with a standard three-step breading procedure, swapping in the matzo for the panko breadcrumbs or cornmeal in a typical fried fish breading. I’ve also used rice flour instead of regular all-purpose, which, in addition to keeping this kosher for those observing Passover, helps to create a super-light and crispy crust.

When breading the fish, make sure to choose very large wide bowls (I typically use pie pans!) to dredge the fish in. And if at all possible, stick to using one hand for the dry dredging stations (rice flour and matzo) and one hand for the wet (the egg); otherwise, you’ll end up breading your hand just as much as the fish.

Best frying practices:
For a low-stress frying experience, make sure all tools and equipment are prepped and ready to go before even turning the oil on. Assemble the wire rack on top of a baking sheet and set it nearby to receive the fried fish, and have an instant probe thermometer and a fish spatula (two if you have an extra) nearby. Make sure you have an accessible timer too, so you can actually time the fish as it cooks.

Throughout the frying, it’s important to constantly check and adjust the heat under the pan so the oil stays as even as possible in temperature. Every time a new fillet goes in, the temp will drop, and you’ll need to raise the heat to compensate. You don’t want to be frying in cold oil, or you’ll end up with greasy, overcooked fish. On the other hand, you don’t want it to burn, so just keep checking!

Storage:
Fried fish is best fresh, but will stay good in the refrigerator for up to 2 days. Any leftover cabbage slaw can also be stored separately in an airtight container in the refrigerator for up to 3 days.

Made this recipe? Let us know how it went in the comments below!