I’ll admit, at first I felt a little embarrassed about eating something called jewfish. So I bought this, on the strength of the name, and then it sat in my freezer for months.
But the day finally came when I had nothing else to eat. So I fixed the jewfish with your general sort of recipe. I doused it in soy sauce and then coated in rice flour. Then fried in plenty of oil. It was already cut into strips that were perfect for eating with chopsticks on rice.
