Fried Cod with Preserved Lemon, Parsley & Garlic

This recipe takes Portuguese-style fried fish to the next level. The cod is marinated in our Preserved Lemon Paste, which brings the deep lemony taste to the forefront, and also sprinkled with parsley leaves and sliced garlic. It’s a genius technique that adds so much flavor to the fried fish with every bite. The fish is traditionally served with tomato rice. If you have any leftover fish, it’s delicious tucked in a sandwich with lettuce, sliced tomato and mayo—spiked with our Harissa, of course!

 

Serves 5

INGREDIENTS

  • 2½ pounds cod (about 10 fillets, each 2 by 4 inches)

  • 1 cup (1 jar) New York Shuk Preserved Lemon Paste

  • Leaves from ½ bunch fresh flat-leaf parsley

  • 6 garlic cloves, sliced

  • Neutral oil for frying

  • 1 cup all-purpose flour

  • 3 large eggs

Finished Hummus with Harissa Mushrooms

COOKING & ASSEMBLY

  1. Spread the cod fillets on both sides with the Preserved Lemon Paste, then sprinkle the parsley and garlic on the tops of the fish. Place in a single layer in a baking dish or storage container, cover and refrigerate for at least 1 hour or preferably overnight.

  2. In a large frying pan over medium-high heat, pour in neutral oil to a depth of ¼ inch and heat until hot but not smoking.

  3. Meanwhile, put the flour in a shallow bowl. In another shallow bowl, beat the eggs together. Remove the cod fillets from the baking dish; do not scrape off the marinade. Working in batches as needed to prevent overcrowding, add the fillets to the flour, coating them completely and shaking off the excess, then dip into the beaten eggs.

  4. Add the fillets to the hot oil and fry until golden brown, 3 to 5 minutes per side. Serve hot.