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Gefilte Fish, Fried IV (P, KLP)
Source: New York Newsday
Serves: 4-6

1 pound haddock fillets
1/2 pound hake fillets
1 small onion, cut into chunks
1 small scallion, green part only
2 large eggs
2 tsp. sugar
2 tsp. salt
Scant 1/2 tsp. white pepper
1/2 to 3/4 cup matzo meal, plus more to coat
Vegetable oil, for frying

Cut the fish into 2" pieces. Place in a food processor fitted with steel blade. Add onion, and pulse until coarsely chopped.

Add scallion, and pulse to chop coarsely. Transfer to a bowl. Stir in eggs, sugar, salt, and pepper, and enough matzo meal to form a soft but workable mixture.

With wet hands, shape into 4 to 6 oval patties about 3/4" thick. Dredge in additional matzo meal to coat on both sides.

Heat oil 1" deep in a large, heavy skillet. Fry patties over medium heat, turning once, until nicely browned on both sides, about 6 minutes total. Drain on paper towels. Serve at room temperature.

Poster's Notes:
They say to sprinkle with malt vinegar, if desired.

Posted by Gayle Ben-Ezra

Nutritional Info Per Serving: N/A