Pescado frito (literally, "fried fish"), or Pescaíto frito, is a traditional Shabbat fish dish (usually cod) originating amongst the 16th century Andalusian Jews of Spain and Portugal.[1] The deep-frying of the fish in vegetable oil makes it crisp and light even when eaten cold, and it is a favourite dish of the late breakfast or lunch after synagogue services on Saturday morning.
There is a general belief that pescado frito was possibly an inspiration for the English fish and chips.[2]
[edit] References
- ^ Marks, Gil (1999). The world of Jewish cooking : more than 500 traditional recipes from Alsace to Yemen. Simon & Schuster. ISBN 0684835592.
- ^ Marks, Gil (1999). The world of Jewish cooking : more than 500 traditional recipes from Alsace to Yemen. Simon & Schuster. ISBN 0684835592.
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