FRIED FISH RODESLI-STYLE WITH AGRISTADA SAUCE

With Hanukkah approaching, I hope you’ll enjoy this quintessential fried fish, a beloved dish on the Rodesli festive table. White fish, coated in a light egg-and-flour batter and gently fried until crisp, is a cherished staple among Iberian Jews, especially for Shabbat, known in Ladino as el dia del pishkado (“the day of the fish”).

Pishkado frito is traditionally served with one of several irresistible sauces, most famously the velvety lemon-and-egg agristada, a delicate pre-Inquisition sauce. Some food historians suggest that the iconic British “fish and chips” traces its roots to these very Sephardic fried fish recipes, brought to England by Spanish and Portuguese Jews in the 17th century. Kome kon Gana….bon appétit