Fried Gefilte Fish
Fried Gefilte Fish, a singularly British Jewish food, is made with minced fish, onions and spices, and fried, for a lovely, crisp on the outside, soft on the inside bite.
About a year ago, I posted a recipe for the traditional Gefilte fish, and as I explained then, the word Gefilte means “stuffed fish” in Yiddish, and this is how you say it:
Gelfite = gə-ˈfil-tə-(guh-fil-tuh)
Fine dining with fried gefilte fish
Fried Gefilte Fish in Golders Green
My Jewish culinary education took place in the year that I worked in Golders Green in North London, a very Jewish area. I fell in love with both types of gefilte fish, and with Jewish food, generally.
Imagine my surprise on my first trip to Israel, when all I could find were the traditional, poached kinds as in this post. It was only when I got back to London after that trip, that I discovered that the fried versions are, apparently, a very British Jewish tradition.
Homemade Fried Gefilte Fish
Our fried gefilte fish recipe is exactly as the poached one, the only difference is of course, in the cooking!
It’s always a good idea to use different types of fish, a minimum of two but 3 or 4 is ideal – this gives different dimensions of flavours to your final product. For more pictures of the minced fish and the final gefilte fish paste, have a look at the traditional gefilte fish recipe.
Fried Gefilte Fish served at the end of a tiny fork, in cocktail glasses
How to serve Fried Gefilte Fish
- like the poached gefilte fish, this is also popularly served with Chrain, the spicy mix of horseradish and beet.
- you can serve fried gefilte fish hot or cold with a green salad. I often eat them straight out of the fridge the next day.
- it’s also great for picnics
- add it to lunch boxes
- gefilte fish also make great finder food at parties
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Fried Gefilte Fish Recipe – a British Jewish Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes 12 1x
Print Recipe
Pin RecipeDescription
Fried Gefilte Fish, a singularly British Jewish food, is made with minced fish, onions and spices, and fried for a lovely, crisp on the outside, soft on the inside bite.
Ingredients
- 500 g white fish a mix (haddock, cod, hake)
- 1 small onion finely chopped
- 40–50 g matzo meal
- 1 tsp white sugar
- 1 tsp salt
- 1 egg lightly beaten
- dash white pepper
- enough light olive oil or vegetable oil for frying (don’t have to be deep fried)
Instructions
- 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.
- Add the onion to the fish in the 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.
- Make 12 small-ish sized fishballs from the mix, leaving just a pinch of the paste aside to test the oil.
- Add some oil in a wok or a frying pan up to a depth of at least 2.5cm/1 inch and let it heat up on medium heat.
- Add a little of the fish paste and if it rises up immediately, the oil is hot enough. Fry the fish balls in two batches for about 3-4 minutes, turning them a few times until medium brown. They’ll keep cooking and turning a shade darker after they’re out for a bit longer, so don’t let them get too brown in the oil.
- Category: Appetizer
- Method: Easy
- Cuisine: British Jewish
Keywords: gefilte fish, jewish food, passover, kosher, middle eastern
Kenta says
24th April 2019 at 12:42 pmIt looks like satsumaage (regional Japanese fried minced fish balls with sugar). I’ve never had horseradish with beets, and that sauce looks marvelous. I’m mind tasting the sauce over rice without sugar!
★★★★★
John Meyer says
23rd April 2019 at 9:28 amThese were great, made them for Sunday lunch. Recipe was perfect, thanks!
★★★★★
Azlin Bloor says
23rd April 2019 at 9:32 amGlad to hear that, John, thanks for letting me know.
Lisa says
22nd April 2019 at 3:10 pmI love the sound of these! Do you have a recipe for the chrain sauce somewhere on your blog? It sounds like it would be delicious with all sorts of things.
Azlin Bloor says
23rd April 2019 at 9:32 amThanks Lisa, I don’t have recipe for it. You just need to grate some beetroot into a readymade horseradish sauce, and lighten with some lemon juice or white wine vinegar. Add a little sugar if you need it.
Sarah Goldstein says
22nd April 2019 at 11:52 amAwesome recipe! And the perfect time to be cooking it. thanks Azlin
★★★★★
Azlin Bloor says
23rd April 2019 at 9:29 amMy pleasure. Happy Passover.
Anita Gold says
21st April 2019 at 8:07 amHi Azlin, I’m planning to make this to take to nan’s tomorrow. A friend of mine mentioned that you can also make the chrein with mayonnaise. Do you have any experience with that? Thanks.
★★★★★
Azlin Bloor says
21st April 2019 at 5:30 pmHi Anita, mayonnaise adds a wonderful, creamy flavour to the chrain. You could try adding a little at a time, until you are happy with the flavour. Still keep the beetroot, if you are mixing the two.
Ronnie Samuelson says
20th April 2019 at 9:25 pmGreat stuff, looking forward to trying it out. I remember eating this as a child in the UK.
★★★★★
Azlin Bloor says
21st April 2019 at 7:28 amCool, let me know how it goes.
★★★★★
Nadia G says
20th April 2019 at 6:17 pmThis is a great recipe, thank you. We made it yesterday, and everybody loved it.
Azlin Bloor says
21st April 2019 at 7:27 amI’m so pleased to hear that, Nadia. Thank you!
★★★★★
Shelli Mansfeld says
22nd December 2017 at 7:36 pmThank you very much for the great recipe – exactly as my late Mum used to make – three kinds of white fish. They make it differently here in Israel where I live.
Azlin Bloor says
23rd December 2017 at 2:24 pmA pleasure, thank you, Shelli. I remember seeing the poached variety the first time I was in Israel and couldn’t find the fried ones at all! And no one had heard of them!