Honoring Jewish Roots

Today is the 5th Friday of Lent. Sunday we will begin the journey of Holy Week. So often we forget to honor the roots of our Christian Faith; Judaism. Christ was a Jew. Without the Jewish people and their relationship to the Lord, none of us are saved. It’s that simple.

When I have taken a closer look at the traditions and customs of the Jewish Faith, the roots of my Catholic Faith become obvious. There is no denying the seminaries, as there should be since Jesus honored His Father as a Jew. Peter, the first Pope of the Catholic Faith, was a Jew, familiar with the customs of the Jewish Faith. I’ve never understood Christians who profess a resentment toward the Jewish people. How can you feel that way toward the Chosen People? It makes no sense to me. There are those who profess to love Christ, and blame the Jews for His death on the cross. Don’t you get it? Without that sacrifice, there would be no resurrection, no forgiveness of sin for the whole world. Without the pain of Good Friday and the dark long sorrow of Saturday, there would be no Easter Morning. I for one am grateful for all the events that lead to our salvation. It was a price none of us could pay, so God paid it for us. That is how much He loved the world He created, and how much He longed to have us with Him once more in Heaven.

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This recipe can trace it’s roots back to Spain, before the Spanish Inquisition. The sauce is a traditional Sephardic sauce similar to a béchamel sauce. In keeping with kosher cooking, this sauce lacks dairy. It is made with lemons, eggs, flour and oil. Had you been invited into a Jewish home for Shabbat, this might very well have been a part of the supper.

Shallow Fried Fish with Lemon-Egg Sauce
For the fish
4 Tilapia Filets
1 large Egg
3 tablespoons Water
1/2 teaspoon Kosher Salt
1/4 teaspoon fresh Black Pepper
1/4 cup Flour
Oil for frying

Wash and pat dry the filet with paper towels. Cut each filet in half lengthwise. Set aside.

Whisk the egg with water, season with salt and pepper. Add the flour to the egg mixture, whisk into a smooth batter. Place the fish pieces into the batter, dredge or roll to cover completely. Let drain on a wire rack over butcher paper (easy clean up).

Heat oil in a large shallow frying pan over medium-high heat. Add the fish to the hot oil and fry until golden brown on both sides, about 4 minutes per side. Hold fish in a warm place until ready to serve. Let the oil cool in the skillet, then strain through a fine sieve to use for the sauce.

For the Sauce
1/3 cup fresh Lemon Juice
1-1/3 cups Water
1/2 tablespoon Kosher Salt
1 large Egg
1 tablespoon Water
1/4 cup Flour

In a medium saucepan, mix the lemon juice with 1-1/3 cups of water Season with salt. Place over medium head and bring to a boil.

Meanwhile, whisk the egg with a tablespoon water to thin. Add in the flour, whisking vigorously until a smooth paste is formed.

Remove the hot lemon water from the heat. Temper the egg paste with 1/8 cup of the hot lemon water, whisking vigorously to prevent the egg from curdling. Add another 1/8 cup of the lemon water, continuing to whisk. Add yet another 1/8 cup of water, whisking. Pour egg mixture into the pan with the remaining lemon water. Whisking constantly, return the pan to medium heat. Cook, whisking constantly, until the sauce is thick and smooth. DO NOT let the sauce boil.

Transfer the sauce to a serving bowl, allow it to cool slightly. Add 2 or 3 tablespoons of the strained frying oil on top, mix gently. Keep sauce warm until ready to serve.

For Serving
1 Lemon
Parsley for Garnish
1 Challah Loaf (if you can find it)

Cut the lemon into rounds. Snip parsley for garnish. Warm the bread.

When ready to serve; ladle some of the sauce into individual plates. Top the sauce with a piece of fish, another dollop of sauce and a scattering of parsley. Place lemon slices over or near the fish. Serve with a slice of bread.

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In my distress I called upon the LORD
and cried out to my God;
From His temple He heard my voice,
and my cry to Him reached His ears.