Mizrahi-style Fish Tortilla

Ingredients

In the Mizrahi-style Fish Tortilla, we adapt the original Mexican Tortilla de raya by incorporating Mizrahi Jewish flavors and ingredients. The traditional Mexican tortilla is replaced with a chickpea flour-based tortilla, which is commonly used in Mizrahi cuisine. Additionally, we introduce Middle Eastern spices such as cumin, turmeric, and paprika to enhance the flavor profile. The use of tahini sauce adds a creamy and nutty element, characteristic of Mizrahi Jewish cooking. We alse have the original recipe for Tortilla de raya, so you can check it out.

• 400g (14 oz) white fish fillets, such as cod or haddock 400g (14 oz) white fish fillets, such as cod or haddock
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 4 large eggs 4 large eggs
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Tahini sauce, for serving Tahini sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 22g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the chickpea flour, eggs, cumin, turmeric, paprika, salt, and pepper. Whisk until smooth and let the batter rest for 10 minutes.
2. 2.
   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the fish fillets to the skillet and cook for 3-4 minutes on each side, or until cooked through and flaky. Remove the fish from the skillet and set aside.
4. 4.
   In the same skillet, heat the remaining tablespoon of olive oil. Pour the chickpea flour batter into the skillet and spread it evenly.
5. 5.
   Cook the chickpea flour tortilla for 3-4 minutes on each side, or until golden brown and cooked through.
6. 6.
   Once the tortilla is cooked, transfer it to a serving plate. Flake the cooked fish and spread it evenly over the tortilla.
7. 7.
   Sprinkle the chopped parsley and cilantro over the fish.
8. 8.
   Drizzle tahini sauce over the tortilla and garnish with additional fresh herbs, if desired.
9. 9.
   Cut the Mizrahi-style Fish Tortilla into wedges and serve warm.

Treat your ingredients with care...

• Chickpea flour — Ensure the batter is smooth and free of lumps by whisking it thoroughly. Letting the batter rest allows the flour to hydrate and results in a better texture for the tortilla.
• Tahini sauce — If the tahini sauce is too thick, you can thin it out with a little water or lemon juice. Adjust the consistency to your preference.

Tips & Tricks

• For added flavor, you can marinate the fish fillets in a mixture of lemon juice, olive oil, and spices for 30 minutes before cooking.
• Serve the Mizrahi-style Fish Tortilla with a side of Israeli salad for a refreshing and colorful accompaniment.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or chili flakes to the chickpea flour batter.

Serving advice

Serve the Mizrahi-style Fish Tortilla as a main course for lunch or dinner. It pairs well with a side of Israeli salad and a dollop of hummus. Garnish with fresh herbs and a squeeze of lemon juice for an extra burst of flavor.

Presentation advice

To enhance the presentation, arrange the flaked fish fillets in an attractive pattern on top of the chickpea flour tortilla. Drizzle the tahini sauce in a decorative manner and sprinkle additional fresh herbs for a pop of color.