Make your post-fast Yom Kippur feast ultra-delicious with Barney’s moreish gefilte fish balls, made easy with his dad’s classic, yet simple, recipe.
Discover the steps to get them on your table below ๐
Fried gefilte fish
Makes about 20
1 onion, peeled and coarsely grated
1egg
1 teaspoons salt
2 tsp caster sugar
60g matzoh meal or dried breadcrumbs
500g skinned white fish fillets
vegetable oil for frying
beetroot and horseradish sauce to serve
1 Tip all the ingredients except the oil into a food processor and pulse to
finely chop everything it a thick puree, scraping down the sides with a
spatula if needed.
2 Tip the mix into a bowl and chill for 30 mins then roll into walnut sized
balls.
3 Heat abut a 5cm depth of oil in a frying pan until shimmering. Carefully
lower the balls into the oil in batches if needed and sizzle for 3-4 mins
until golden. Carefully turn them with a slotted spoon and fry for another
3-4 mins until cooked all over.
4 Lift onto a plate lined with kitchen paper to cool. Serve cold for with
beetroot and horseradish sauce.
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