Potato Crusted Fish Cutlets for Passover

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Potato Crusted Fish Cutlets for Passover is an easy, parve recipe for crispy, gluten-free fish fillet cutlets.

Only 3-main ingredients, this is a simple dip-and-coat fish schnitzel recipe with a unique Israeli seasoning blend that you can switch out for your own favorite spices!

You can’t even tell that they’re kosher for Passover or gluten-free!

Have them as an appetizer or as part of a parve or dairy meal during the week of the Passover holiday!

Fish Cutlets for Passover are perfect for lunch or dinner, for kids or adults.

Perfect for the week of Passover and even can be eaten on the day of the seder, as they contain NO matzo meal.

Great as an appetizer or as a main for a pareve or dairy-free meal!

Serve with French fries and have gluten-free fish n’chips!

Eat it plain, with ketchup, or with dressing.

Cut into strips before frying and make fish fingers or cut into rectangles and make fish nuggets—kids will love them!

Have at home or bring as a contribution dish if you’re being hosted!

Kosher for Passover Pantry Essentials (Suggestion)

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.

Seasoning and flavoring:

• salt
• ground black or white pepper
• granulated garlic or garlic powder
• onion powder
• ground cinnamon
• sugar (granulated)
• brown sugar
• chicken consommé powder
• onion soup mix
• various herbs
• additional spices to adapt taste to preference

Misc:

• oil / margarine / butter / cooking spray
• potato starch as a thickening agent
• baking powder
• matzo cake meal (matzo meal, but ground into a powder)
• condiments, such as ketchup and barbecue sauce
• tomato sauce/tomato paste/canned tomatoes—diced or crushed/pasta sauce

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!

Interested in a side to go with your Fish Cutlets for Passover? Try Broccoli Salad for Passover

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Yield: 4 6-ounce servings

Potato Crusted Fish Cutlets for Passover

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Gluten-free, dairy-free kosher for Passover fish schnitzels.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 6-ounce raw fish cutlets
• 1 egg, beaten
• 1 cup cup of instant potato flakes, kosher for Passover
• 1 tablespoon salt or Israeli Grill Seasoning Mix **
• oil for frying

Instructions

1. Place the potato flakes and the Israeli Grill Seasoning Mix in a bowl and combine well. Then, place the beaten eggs in another bowl (make sure both bowls are large enough to easily accommodate the raw fish cutlets).
2. Pour oil into a frying pan so it reaches approximately 1/8 - 1/4 inch high and heat on medium. (You will know it's hot enough when you can toss a little bit of potato flakes in and it sizzles.)
3. 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 potato flakes on both sides.
4. Gently place in the hot oil.
5. Repeat with the remaining cutlets. Make sure not to leave a little room between the cutlets.
6. Fry on one side until golden brown, then gently turn and fry on the other.
7. 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 may be somewhat bland if not spiced at all).

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 367Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 234mgSodium: 1467mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 42g

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