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Gefilte Fish, British-Style Fried (P, KLP)
Source: The Jewish Holiday Cookbook
Serves: 8 (16-20 patties)

Fish Mixture:
1-1/2 pounds skinless cod fillets
1/2 pound skinless haddock fillets
2 medium onions, cut into eighths
2 large eggs
1 tablespoon vegetable oil (optional)
1 teaspoon salt
1-1/2 teaspoons sugar
1/8 teaspoon ground white pepper
1-1/2 tablespoons finely ground almonds (optional)
4 to 6 tablespoons matzo meal
Vegetable oil for frying

Coating (optional):
1/2 cup matzo meal
1 tablespoon flour (or cake meal, for Pesach)
Salt and ground white pepper to taste

Prepared horseradish with beets

Cut the fish into pieces and finely grind it in a food processor (steel blade) or with a food grinder. Grind the onions in the same manner and add them to the fish.

Mix in the eggs, 1 tbsp. oil, salt sugar, and white pepper. Add the ground almonds and just enough matzo meal so that the fish mixture can be easily handled and is not sticky.

Form the fish mixture into plump patties, using about 1/4 to 1/3 cup mixture for each one.

If a coating is desired, put the coating ingredients into a large plastic bag, close the top, and shake until mixed. To coat each patty, put it into the bag, close the bag, and shake gently until lightly coated.

To fry coated or uncoated patties, heat oil that is about 1/4" deep in a large skillet over medium-high heat. Fry the patties until they are lightly browned on both sides. Drain them on paper towels.

Refrigerate the patties until serving time and serve them chilled, with horseradish.

Poster's Notes:
For hors d'oeuvres, form the fish mixture into 1" balls. If desired, coat them. To preserve their round shape, deep-fry the balls in hot oil. Drain them on paper towels. Serve them chilled, on toothpicks, with horseradish.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A