Fried Gefilte Fish
Molded into long torpedo shapes, the fish is served as an entree. But, however shaped, fried gefilte fish is always eaten cold.
Ingredients
- 2 pounds fish fillets
- 3 onions
- 2 carrots
- 4 eggs
- 1 small potato grated and drained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fine matzo meal
- 2 cups oil for deep-frying
Instructions
- Put the fish, onions, carrots, 2 of the eggs, the grated potato, salt, and pepper into a food processor. Process until the mixture is well blended and sticks together.
- Wet your hands and form mixture into torpedo-shaped fingers.
- Break the remaining eggs into a shallow bowl and beat well.
- Pour the matzo meal into another bowl.
- Heat the oil in a deep-fryer until very hot, about 350°F. Dip the balls in the beaten egg and roll in the matzo meal, then drop in oil.
- Fry until the coating turns deep golden brown, about 8 minutes.
- Drain on absorbent paper and let cool. Serve cold.
Calories: 504 kcal
Carbohydrates: 50 g
Protein: 48 g
Fat: 11g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 295 mg
Sodium: 478 mg
Potassium: 1357 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 5450 IU
Vitamin C: 20 mg
Calcium: 98 mg
Iron: 3 mg