Friedgefiltefish Best Recipes

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FRIED GEFILTE FISH

2003-06-14



fried gefilte fish image

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

Ingredients:

  • 1 1/2 lbs salmon
  • 1 1/2 lbs whitefish
  • 3 carrots, diced
  • 1 onion, diced
  • 5 eggs
  • 2 cups matzo meal
  • salt, pepper
  • 1/2 cup oil

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.

FRIED FISH

2022-06-21



Fried Fish image

Provided by Food Network

Categories     main-dish

Time 19m

Yield 6 servings

Number Of Ingredients 9

Ingredients:

  • 2 cups fine grind wheat flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 cups beer
  • 6 (10-ounce) fresh fillets Pollack

Steps:

  • Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
  • Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.

PASSOVER GEFILTE FISH

2022-06-21



Passover Gefilte Fish image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 12 servings

Number Of Ingredients 15

Ingredients:

  • 1 head (about 2 1/2 pounds) green cabbage
  • 1/2 cup matzoh meal
  • 1 tablespoon olive oil
  • 1/2 medium (5 ounces) onion, minced
  • 2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks
  • 3 eggs, separated
  • 1/2 cup chopped Italian parsley
  • 2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves
  • 2 to 3 teaspoons salt
  • 1/2 teaspoon freshly ground white pepper
  • Cayenne pepper, to taste
  • 1 quart fish stock
  • 1 medium carrot, peeled and cut into julienne
  • 1 medium leek, white part only, cut into julienne
  • Homemade Horseradish, recipe follows

Steps:

  • Preheat the oven to 375 degrees F.
  • Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.
  • Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed.
  • In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool.
  • In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.
  • Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.
  • Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*
  • Homemade Horseradish:
  • To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.
  • To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.

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