1. Remove the fish from the refrigerator 15 minutes before frying to bring it close to room temperature. Rinse the fish in a colander and squeeze some lemon juice over the fish. Let sit for a few minutes turning once. Pat dry with paper towels. Season the fish pieces with salt and pepper on both sides.

2. In a shallow bowl, combine the flour, cornflour and baking powder. In another shallow bowl whisk the eggs.

   
   

3. Preheat oven 200°F (95°C) to keep the fried fish warm. Line a cooling rack with paper towels set near the stove.

   
   

4. To fry the fish, heat 1-inch (2.5 cm) oil in a large frying pan and bring to a frying temperature over a medium-high heat.

   
   

5. Coat a few pieces of fish at a time in the flour mixture on all sides, shaking off any excess flour.

   
   

6. Then dip the fish into the beaten eggs, lift the fish out with tongs, letting the excess egg drip off.

   
   

7. Fry 5 to 6 pieces at a time, so as not to overcrowd the pan, for 2 to 3 minutes on each side, until golden and crisp. (The cooking time will depend on the thickness of the fish.) Reduce the heat to medium if the oil is getting too hot. Replenish the oil to the pan if needed and let the oil come up to heat before frying.

   
   

8. Transfer the fried fish with a slotted spoon to the paper towel-lined rack. Set over a heat-proof serving dish in the oven to keep warm until all the fish is fried. You can keep the fish warm in a 200°F (95°C) oven until the fish is fried.

   
   

9. Serve with agristada, or with one of our delicious Rodesli sauces: Salsa de vinagre or A la Maneko, and lemon wedges.

Sephardic Lemon-egg Sauce

Agristada

Agristada is a velvety lemon-egg sauce widespread in medieval cuisine in Spain. The tangy fresh taste of the sauce is a perfect light accompaniment to fried fish often served on the Sabbath, or made with matza cake flour at Passover.

1. In a bowl, whisk the eggs until well-blended.

   
   

2. Heat the oil in a medium heavy-based pan over a medium-high heat. Add the flour a tablespoon at a time, stirring constantly for 2 minutes with a small balloon whisk until smooth and blended. Reduce to a low heat.

   
   

3. Drizzle in the warm water, lemon juice, salt and white pepper, still whisking constantly and continue cooking until the sauce thickens, adjusting the heat to medium-low to keep at a gentle simmer.

   
   

4. Add the beaten eggs gradually into the hot sauce, stirring constantly with a whisk until the sauce reaches the consistency of a thick smooth cream. When it is about to boil remove from the heat, and keep stirring for one more minute. Do not let the sauce boil as the eggs could curdle. (If the sauce becomes lumpy, strain it through a fine sieve into the saucepan). Taste, adding more salt or lemon juice if necessary.

   
   

5. To prevent a skin from forming as it cools, cover with plastic wrap directly on the surface of the sauce. Alternatively, as my mother did, heat 1 tablespoon oil and pour it over the sauce gently smoothing the oil over the surface. The sauce will thicken as it cools to room temperature, or refrigerate if not serving yet.

   
   

6. To serve: Heat through gently and serve warm.