Crispy Fried Gefilte Fish Recipes
CRISPY FRIED GEFILTE FISH
If you are looking for a unique appetizer this Shabbat, try this delicious Crispy Fried Gefilte Fish. This recipe can even impress guests who don't like gefilte fish! READ MORE
Provided by Recipe By Tamar Teitelbaum
Categories Appetizers
Yield 4
Number Of Ingredients 15
Steps:
- Slice the prepared loaf of gefilte fish into eight equal pieces.
- Place the cornstarch into a bowl. Coat each gefilte slice with the cornstarch, tapping off the excess. Set aside.
- Prepare two bowls. In the first bowl, beat the egg well. In the second bowl, combine bread crumbs, kosher salt, black pepper, sesame seeds, tarragon, and paprika.
- Now dip each slice into the egg, coating it and letting the excess drip off. Then dip into the bread crumb mixture, flipping to cover fully, patting some onto the slice if necessary.
- Chill the slices in the fridge for at least 10 minutes. Meanwhile, preheat your oil to 356 degrees Fahrenheit. If frying on the stovetop, use a thermometer to keep the temperature of the oil between 350 and 360 degrees.
- Prepare the sauce. Mix all of the sauce ingredients together in a small bowl until completely combined.
- Fry the slices in batches until golden brown and crispy. Serve with the sauce.
FRIED GEFILTE FISH
Make and share this fried gefilte fish recipe from Food.com.
Provided by chia2160
Categories Whitefish
Time 30m
Yield 24 fish cakes
Number Of Ingredients 8
Steps:
- grind the salmon, whitefish, carrots and onion in a food processor.
- put in a bowl and mix in 3 eggs and 1c matzoh meal, salt& pepper.
- put remaining matzoh meal on a plate.
- beat 2 eggs in a bowl.
- put some oil on your hands,.
- form the fish mixture into patties, dip in egg, then matzoh meal to coat, set aside pour some oil into a skillet heat to medium, cook patties in batches until brown on both sides, adding more oil as needed serve on fresh greens with horseradish.
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FRIED GEFILTE FISH RECIPE (A BRITISH JEWISH RECIPE)
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5/5 (79)Total Time 25 minsCategory AppetizerCalories 304 per serving
- Pulse the fish a few times until the fish is finely chopped/minced, being careful not to turn it into a paste. Place in a large bowl.
- Sprinkle most of the the matzo meal (leaving about a tbsp), sugar, salt and pepper all over the fish and mix well with a wooden spoon.
- Add the egg and mix thoroughly, binding it well. Finish it off with your hands lightly, no squeezing the paste. If it's too soft, add a little more matzo to firm up.
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