On special occasions and religions festivals, many Jewish homes will serve both fried and boiled gefilte fish. Each Jewish cook has her own secret recipe, so this is just one of many variations on a delicious theme. Serve these delicious fish cakes with horseradish and beetroot sauce.
2 lb. white fish fillets, such as pike, carp, whiting, haddock or bream, minced or very finely chopped
4 onions, grated
1 small garlic clove, crushed
4 tablespoons finely chopped fresh parsley 3 slices white bread, crusts removed, soaked in cold water for
5 minutes and squeezed dry
3 eggs, lightly beaten
3 oz. fine matzo meal
1½ teaspoons salt
1 teaspoon sugar
1 teaspoon black pepper sufficient oil for deep-frying
In a large mixing bowl, combine the fish, onions, garlic, parsley, bread, eggs, matzo meal, salt, sugar and pepper. Using the palm of your hand or a wooden spoon, pound the ingredients together for 5 minutes. Roll the mixture into cakes approximately 2-inches in diameter. Set aside.
Fill a deep-frying pan one-third full with vegetable oil. Place the pan over moderate heat and heat the oil until it reaches 360°F on a deep-fat thermometer or until a small cube of stale bread turns golden brown in 50 seconds.
Lower the fish cakes into the oil, a few at a time, and fry for 6 minutes or until they turn golden brown. Using a slotted spoon, transfer the fish cakes to kitchen paper towels to drain. Keep warm while you fry and drain the remaining fish cakes in the same way.
Transfer the fish cakes to a large serving dish and serve immediately. Alter-natively, set aside to cool completely and serve cold with salad.