Matzo Meal Crusted Fish Fillets for Passover are delicious and crispy, matzo-coated fish cutlets, parve and kosher for Passover.
With only 3-main ingredients, this is a very easy dip-and-coat fish schnitzel recipe, where you can use either matzo meal or matzo cake meal (which is the same but ground finer).
The 4th ingredient is a unique Israeli spice blend that you can use or switch out for your own favorite seasoning!
This is a simple dish that’s perfect for lunch or dinner any time during the holiday week!
These crusted fish-fillets are simple to make and the perfect lunch or dinner for anyone who loves fish!
Crispy and flavorful, they go well with salad, mashed potatoes, or sides.
Serve with French fries and have fish n’chips!
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
Having Kosher for Passover Pantry Essentials
As I learned to prepare more and more recipes for Passover, I also learned which basics and seasonings are good to have on hand to have the ability to make a dish on short notice—especially during the holiday—and not have to run out to the store or borrow from a neighbor.
While I will admit that I am not always prepared when one of my kids will ask for eggplant parmesan or something at the drop of a hat (which they have done), I dislike having to postpone making something just because the ingredients needed to make a reasonable meal were not readily available.
So, I maintain a selection of what I consider “kosher for Passover pantry essentials” in my refrigerator and on my shelves during the week of Passover (some of the dry goods I keep from year to year, stored well).
While, of course, most of the essentials will not be needed just for any one recipe, at least some of them are needed for most recipes, and you would be surprised how many recipes can be made just with this list. So, if you make sure to have whatever you use regularly on hand, it can really save you time and effort.
Everyone has their favorite recipes, preferred seasoning, and just whatever they like to use to cook. Your own list should certainly reflect your own cooking tastes and style. Just make sure that everything is Kosher for Passover (or KLP—Kasher L’Pesach, in Hebrew) and if you are Ashkenazi, that list will be shorter than if you are not.
Make sure to check with a qualified rabbi if you have any questions.
If you do decide to keep the dry goods over from year to year, I would only do so if they can be sealed well (or better yet, stored in the freezer), because not only can weather have an effect on some of the spices and on the chicken consommé powder, but you will be surprised to know just how clever moths are at getting into sealed bags and how hot red pepper powder can attract little black bugs – YUCK!
Matzo Meal Crusted Fish Fillets for Passover
Delicious and easy, flavored mazto-coated fish fillets for Passover.
Ingredients
- 4 6-ounce fish cutlets (weight is just a suggestion)
- 1 egg, beaten
- 1 cup of matzo meal (or matzo cake meal - which is just ground finer), kosher for Passover
- 1 tablespoon Israeli Grill Seasoning Mix **
- oil for frying
Instructions
- Place the matzo meal and the Israeli Grill Seasoning Mix in a bowl and combine well. Then, place the beaten egg in another bowl (make sure both bowls are large enough to easily accommodate the raw fish).
- Pour oil into a frying pan so it reaches 1/8 - 1/4 inch high and heat on medium. (You will know it's hot enough when you can toss a little matzo meal in and it sizzles.)
- Take a piece of the raw fish and dip in the egg, coating well. Let the excess egg drip off a bit and then coat well with the matzo meal on both sides.
- Gently place in the hot oil.
- Repeat with the remaining cutlets. Make sure to leave a little room between the cutlets.
- Fry on one side until golden brown, then gently turn and fry on the other.
- Remove from oil and place on paper towel lined plate too absorb excess oil and cool.
Notes
** This is a recommendation. You can spice as you wish or not at all (they are bland if not spiced at all).
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 560Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 180mgSodium: 1300mgCarbohydrates: 52gFiber: 2gSugar: 0gProtein: 59g