A lighter twist on Israel’s staple chicken or turkey schnitzel, the fish is seasoned with hawaij, a Yemenite spice blend, then encrusted with kataifi pastry. This pastry, also known as kadaif, is a shredded phyllo dough that’s so fine it’s thread-like, and makes for an extremely satisfying crunch.
- 4 eggs
- 1 Tbsp hawaij (2 parts ground turmeric, 2 parts ground cumin, 1 part ground black pepper)
- 1 Tbsp kosher salt
- 4 sole or tilapia fillets
- 2 cups kataifi, chopped
- 2 Tbsp sesame seeds
- 2 Tbsp nigella seeds
- ½ stick butter
- 1 Tbsp preserved lemon, sliced
- 1 Tbsp capers
- 2 Tbsp chopped parsley
- Crack the eggs and beat with the hawaij and salt. Place the fish filets in a baking dish and pour the egg mixture on top. Set aside to soak for 30 minutes.
- Meanwhile, mix the kataifi with the sesame seeds and nigella in another baking dish. Remove the fish from the batter and place in the kataifi mixture to encrust the fish on both sides.
- Heat the butter in a sauteé pan over medium heat until the foam begins to subside. Cook the fish schnitzel for 3 minutes per side or until the exterior is crispy and golden brown. Transfer the fish to a plate.
- Add the preserved lemon, capers, and parsley to the pan. Add 2 Tbsp of water and swirl the pan to create a sauce. Spoon over the fish and serve immediately.