Matzo Fried Fish

When you crave a crispy, satisfying fish dinner that honors tradition and delivers incredible flavor, this Matzo Fried Fish recipe is your perfect answer. This dish transforms simple white fish fillets into golden, crunchy masterpieces using a classic matzo meal coating. It’s a versatile recipe ideal for a weeknight dinner or a special holiday centerpiece.

Whether you’re observing Passover or simply seeking a deliciously crunchy fish recipe, this method guarantees success. The accompanying tangy red cabbage slaw adds a fresh, vibrant contrast that cuts through the richness beautifully. Let’s dive into how to make this unforgettable baked main course.

Why This Matzo Fried Fish Recipe Works

The magic of this dish lies in its simple, effective technique. Using matzo meal instead of traditional breadcrumbs creates a uniquely light and crisp crust that adheres perfectly to the tender fish.

The seasoning blend of garlic and onion powder baked right into the coating ensures every bite is packed with savory flavor. Baking, rather than deep-frying, offers a healthier approach while still achieving that desirable golden crunch.

Using thin fillets like flounder or sole means a quick cook time, resulting in moist, flaky fish inside a crunchy exterior. The quick-pickled red cabbage slaw is the ideal companion, adding acidity, color, and a refreshing crunch that balances the meal perfectly.

Key Ingredients Breakdown

Understanding your ingredients is the first step to culinary success. Matzo Meal: This is the star of the coating, providing a crisp, Passover-friendly crust that’s lighter than regular breadcrumbs.

Rice Flour: Used in the initial dredge, it helps the egg wash stick, creating a seamless bond for the matzo coating. For a non-Passover version, all-purpose flour works perfectly. Neutral Oil: A high-heat oil like avocado or refined grapeseed is essential for achieving that perfect golden-brown bake without imparting any strong flavor.

Thin White Fish Fillets: Flounder, sole, or whiting are excellent choices. Their mild flavor lets the crispy coating shine, and their thin profile cooks quickly and evenly. Red Cabbage & Lemon Juice: These form the base of a quick, no-mayo slaw that’s bright, tangy, and the perfect crunchy counterpoint to the rich fish.

Step-by-Step Instructions for Perfect Fish

Follow these detailed steps to ensure your matzo fried fish turns out perfectly crispy and delicious every time.

Preparing the Coating Station

Organization is key. Start by setting up a standard breading station with three shallow dishes. In the first dish, place the rice flour (or all-purpose flour). In the second, whisk the two large eggs until smooth and frothy. In the third, combine the matzo meal, garlic powder, onion powder, black pepper, and one teaspoon of kosher salt.

Mix the dry coating thoroughly with a fork to ensure the spices are evenly distributed. This setup allows for a clean, efficient coating process.

Coating and Baking the Fish

Pat the fish fillets completely dry with paper towels. This crucial step helps the coating adhere. Dredge each fillet first in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing the excess to drip back into the bowl.

Finally, press the fillet firmly into the matzo meal mixture, ensuring an even, generous coating on all sides. Place the coated fillets on a wire rack set over a baking sheet. This allows air to circulate, preventing the bottom from getting soggy.

Generously spray or brush both sides of the fillets with neutral oil. Bake in a preheated 425°F oven for 12-15 minutes, or until the coating is deeply golden and the fish flakes easily with a fork.

Making the Tangy Slaw

While the fish bakes, prepare the slaw. Finely chop the red cabbage. In a medium bowl, toss the cabbage with the fresh lemon juice and half a teaspoon of kosher salt. Massage the salt and juice into the cabbage with your hands for a minute—this helps to slightly wilt the cabbage and allows it to absorb the flavors. Let it sit for at least 10 minutes before serving to allow the flavors to meld and the cabbage to pickle slightly.

Expert Tips and Substitutions

For the crispiest results, ensure your oil is hot before adding the coated fish. You can test this by dropping a small pinch of matzo meal into the pan; it should sizzle immediately. Don’t overcrowd the baking sheet or pan, as this will steam the fish instead of crisping it. Work in batches if necessary.

If you don’t have matzo meal, crushed plain unsalted crackers or panko breadcrumbs (if not keeping kosher for Passover) make a good substitute. For the fish, cod or tilapia fillets can be used, but adjust the baking time if they are thicker. For another fantastic kosher-friendly dish, try our Creamy Coconut Lime Chickpea Skillet.

Serving Suggestions and Pairings

Serve this crispy matzo fish hot from the oven alongside the bright red cabbage slaw. For a complete meal, consider adding a side of roasted rosemary potatoes or a simple lemon herb quinoa. A dollop of tartar sauce, lemon dill aioli, or just extra lemon wedges on the side is always welcome.

This dish pairs wonderfully with light, crisp white wines or sparkling water with lemon. It’s a fantastic main course for a holiday spread or a comforting weeknight dinner. For a protein-packed breakfast or brunch idea that’s equally impressive, explore our Baked Feta Frittata.

Understanding the Nutrition

This dish is a hearty main course. The nutrition values are for one serving including the fish and slaw. The majority of the fat content comes from the oil used in baking, which can be adjusted based on the amount you apply. The matzo meal and flour contribute to the carbohydrate count, while the fish is an excellent source of lean protein. The red cabbage adds valuable fiber and vitamins.

Nutrient	Amount Per Serving
Calories	1567 Calories
Total Fat	152 g
Carbohydrates	26 g
Fiber	2 g
Sugar	2 g
Protein	26 g
Sodium	1004 mg

Storage and Reheating Instructions

Leftover matzo fish is best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish on a wire rack over a baking sheet and warm in a 375°F oven for about 10 minutes, or until hot and re-crisped. Avoid using the microwave, as it will make the coating soggy.

The red cabbage slaw can be stored separately for up to 3 days and may become even more tender and pickled. For another delicious baked dinner option that’s sure to please, check out our Cheesy Asparagus Stuffed Chicken.

Conclusion: A Crunchy Classic for Any Table

This Matzo Fried Fish recipe proves that simple ingredients and a solid technique can create a truly spectacular meal. The contrast between the hot, crispy, savory fish and the cool, tangy slaw is a textural and flavor delight.

It’s a dish that respects tradition while being incredibly approachable for any home cook. Whether for a holiday table or a simple family dinner, this recipe delivers comfort, crunch, and satisfaction in every bite. Give it a try and discover your new favorite way to enjoy fish.

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