Fried Gefilte Fish seem to be a singularly British Jewish food, made with minced fish, onions and spices and fried for a lovely crisp on the outside, soft on the inside bite.
enough light olive oil or vegetable oil for fryingdon'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.
When done, take them out of the hot oil and place on a kitchen paper lined plate, to absorb excess oil.You can serve them hot if you like, but these are traditionally served at room temperature.
Notes
They will keep in the fridge for 2 days. Just take them out 2 hours before serving to allow the fried gefilte fish to come to room temperature. No need to reheat.