In a large bowl, beat several eggs. The bowl should be large enough to put an entire piece of fish into. Start with 2 eggs per pound of fish and add to it if necessary.
Take another bowl or a dinner plate with an edge to it. Add in matzoh meal or plain flour. For the gluten intolerant among us, rice flour would probably work too. Add salt and pepper to taste and I also like to add some dried herbs such as oregano. Mix with a fork.
Heat a frying pan with cooking oil. The best pan will have a large flat bottom and deep sides.
Dip the fish into the egg, coat it all over and lift out of the egg to drip for a second or two. Put the wet fish into the flour and coat on both sides. Put into the pan. Repeat for as much fish as will fit into the pan. When the fish is brown on the bottom, flip. You want the fish to be brown on both sides but also cooked all the way through. You may have to turn the fish a couple times to cook it all the way but not burn it. When done, put cooked fish on a plate with a paper towel on it. Add more oil and when heated, repeat the process until you are done cooking all the fish.
Use the extra flour and egg to make pancakes. You may have to add a bit of water or flour or even an extra egg to get the amounts right. You want the texture to be thick but still in one piece (liquid-like). Put one spoonful at a time in the hot pan and cook briefly on each side. These are what you eat while you're still running around in the kitchen getting dinner ready and the table set. If you want to share them with people who haven't helped you cook, make sure they are still hot. They aren't good cold.
(posted to rec.food.recipes 12/97)
