My uncles passed down a beautiful fishing tradition to my brothers, and I absolutely love receiving holiday snaps of my nieces and nephews beaming over their first ever catch of our summer season.
Seeing those photos instantly transports me back to my childhood, sitting outside my beloved late grandmother’s laundry, watching her gut and fiercely scale the fish.
Scales would fly everywhere, often landing in her hair. It was messy, real, and beautiful. She’d coat the fish in flour and shallow-fry them to a golden crisp.
Once the fish were done, she’d toss in pieces of Lebanese bread into the same fragrant oil, frying them until they were golden and crunchy and no sooner would they come out my siblings and I would gobble them up, and I can still hear Nanny say, “Children, leave some for your father.”
Around St Peter’s feast day I’m fortunate to work in the city as I can pop into St Mary’s Cathedral and say a quick prayer if time permits.
I head to St Peter’s chapel at the back of the cathedral. I love admiring its stained-glass windows, and my reflection always comes back to one thing: St Peter was a humble man.
I’ve always imagine him as a little rough around the edges, impulsive, authentic, and deeply human. Yet beneath it all, he carried a profound love for Jesus that shaped everything he did. And with all his imperfections, Jesus chose him to build his church upon and entrusted him with the keys to the Kingdom of Heaven. I absolutely love that.
Jesus didn’t choose a man of status or great wealth, but a humble fisherman, someone who left everything to follow him and was unashamedly himself. That gives me hope. It reminds me that God doesn’t look for perfection, but for hearts willing to follow him. And it reaffirms my belief that with God, all things truly are possible.
Here is my take on my grandmother’s fried fish.
Pan-fried silver bream with saffron rice
Ingredients
For the fish
- 2 whole medium silver bream, cleaned and patted dry (or any other whole fish)
- Flour, seasoned with salt, pepper and lemon zest
- Sunflower oil (for shallow frying)
For the rice
- 1 cup medium grain rice
- ½ large red capsicum, finely diced
- 1 small onion, finely diced
- A pinch of saffron threads
- Salt to taste
- A good glug of extra virgin olive oil
- A knob of butter
Method
- In a saucepan over medium heat, heat olive oil and butter. Sauté onion and capsicum until soft (not browned).
- Rinse rice well to remove excess starch. Stir into the onion mixture until coated. Add 2½ cups water, saffron, and salt. Cover with a tilted lid, bring to a boil, then reduce heat and simmer until water is absorbed. Turn off the heat and let rest.
- For the fish, heat sunflower oil in a large frypan. Dredge fish in seasoned flour, shake off excess, and shallow-fry one at a time—about 3 minutes per side, depending on size—until golden and cooked through.
- Spoon rice onto a platter, top with fish, and garnish with lemon wedges and parsley.