Fried Gefilte Fish

Fried Gefilte Fish

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Molded into long torpedo shapes, the fish is served as an entree. But, however shaped, fried gefilte fish is always eaten cold.
Servings: 4
Calories: 504


  • 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


  • 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
Cuisine Jewish
Ingredients Fish & Seafood
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