St. Peter’s Fish

by | Jun 12, 2023 | June Recipes, Member Recipes | 0 comments

St. Peter’s Fish

In Matthew 17:24–27 we find the story of the miracle known as the “coin in the fish’s mouth.” Jesus tells Peter to go catch a fish in the Sea of Galilee, in which he will find a coin with which he is to pay the temple tax. Galilean tradition tells us that the fish was a tilapia and so tilapia are known there as St. Peter’s Fish. A popular dish in the region is St. Peter’s fish served whole and fried, with chips (that’s fries to Americans). This is the dish I serve on the feast of St. Blaise, as we laugh in the face of dangerous fish bones after getting our throats blessed at Mass. But if you’re not feeling that vibe, this recipe can be prepared with fish filets. The cooking time is the same. For the seasoning, combine dried oregano, basil, garlic powder, paprika, chili powder, etc. or use a seasoning mix like Old Bay, Tony’s, taco, Mrs. Dash, or Italian. Or omit this and instead top with 2 Tablespoons of chopped fresh herbs like basil, cilantro, and parsley after cooking. Or do both!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients
  

  • 1 whole tilapia 12-16 oz or 4 tilapia filets 4-6 oz each, fresh or defrosted
  • Salt and fresh ground pepper
  • ¼ cup all purpose flour
  • 2 teaspoons dried herbs can be omitted if topping with fresh herbs
  • Oil for frying

Optional for serving:

  • 2 Tablespoons chopped fresh herbs thai sweet chili sauce, malt vinegar, lemon wedges, chips (fries) on the side

Instructions
 

  • Heat oil in a deep fryer according to the appliance instructions, or heat about 1 inch of oil in a heavy skillet to shimmering (about 350°F). Rinse the fish and pat it dry. A whole fish should be scored before cooking. A fishmonger can do this for you, or it can be done at home. With a sharp knife, make shallow diagonal cuts about one inch apart down each side of the fish. Season the fish on both sides with salt and pepper to taste. Combine the flour and dried herbs (if using). Dip the whole fish or the filets into the flour on both sides and shake off the excess. Fry the fish until it’s crispy, usually 3-4 minutes per side. Remove from oil onto a wire rack and check doneness with a fork. If desired, top with chopped fresh herbs and lemon. If you want to be extra, stick a coin in his mouth. Great with chips (or in America, fries) and served with malt vinegar or thai sweet chili sauce.

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Hi! I’m Kendra.

For twenty years now, I’ve been using food, prayer, and conversation based around the liturgical calendar to share the lives of the saints and the beautiful truths and traditions of our Catholic faith. My own ten children, our friends and neighbors, and people just like you have been on this journey with me.

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