Recipe adapted from The Jewish Food Society and shared by Michel Thouati, whose family comes from the Andalusian part of Spain.

Ingredients

For the fish and coating:

1 c. matzo cake meal

1 ½ c. almond flour

4 cloves garlic, finely minced

½ tbsp. granulated garlic

1¼ tsp. kosher salt, divided

4 small red snapper fish, filleted and cut diagonally into 3-in. long thin pieces

½ tbsp. ground green peppercorns (If you can’t find dried green peppercorns, substitute 1/2 tsp. of freshly ground black peppercorns. The green peppercorns are unripe and are much milder.)

2 eggs, whisked in a medium-wide bowl

¼ c. olive oil, plus more as needed

For the escabeche and garnish:

3 tbsp. olive oil

1 small red onion, julienned with a knife (not on a mandolin)

2 medium carrots, finely julienned (I used a mandolin- you could also use a large shredding disc on a food processor)

1 small red pepper, stemmed, seeded, and cut into very thin strips

1 small yellow pepper, stemmed, seeded, and cut into very thin strips

1 tbsp. rinsed capers

½ tsp. whole fennel seeds

1 tsp. fresh or ½ tsp. dried oregano, chopped

1 tsp. fresh thyme leaves, chopped

¼ tsp. allspice

1/8 tsp. ground cardamom

1 tbsp. honey

Directions

In a bowl, whisk together matzo cake meal, almond meal, minced garlic, granulated garlic, and 1/4 tsp. salt. Transfer mixture to a flat plate.

Heat oil in a large skillet over medium heat.

Season the fish pieces with salt and freshly ground green or black pepper.

Set the bowl of beaten eggs next to the fish. Heat 1/4 c. olive oil over medium heat. Dip each fish piece in the eggs, and then dredge in the dry meal mixture, turning to coat both sides.

Fry the fish in batches. Carefully lay the fish