 |  | Jewish Gefillte Fish (fried)
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 | | A typical Jewish dish, usually served as an entree with red horseradish.
We have two variations of the recipe. You can try Mavis Hyems' boiled recipe or fried variety. | | | | | Gefillte Fish can be cooked in two ways - boiled or fried. | | |
 | | This recipe was submitted by Mavis Hyams and Judith Belcher from Bristol's Progressive Jewish Community. |
Ingredients:
900g fish
(Mavis recommends a mixture of cod, haddock and bream - she also sometimes adds a little herring.)
One medium onion
Salt and pepper
A handful of finely chopped parsley
50g medium Matzo meal
Two level tablespoons ground almonds
Two eggs
Directions:
Put onion, eggs, Matzo meal, salt and pepper into food processor. Dice and mix well. Transfer to a bowl with the parsley. Leave it to swell while you deal with the fish.
Wash fish, cut into chunks and dice in food processor for a few seconds. (Mavis usually does half of the amount at a time.) Mix with the Matzo meal mixture. Season to taste. Make into balls or patties with wet hands.
Fried Gefillte Fish
Dip each ball in beaten egg then dip in Matzo meal. Deep fry (375F) for about three minutes or less if they are small. Then drain and leave to dry. Serve in a basket with lemon slices.
The Gefillte fish can also be boiled - to find out about the fried method follow this link.
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