Mom's Gefilte Fish

Course : Seafoods
Serves: 12
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2 pounds fish fillets (pickerel and whitefish or pike)
1/3 cup oil
5 large eggs
2 tablespoons matzo meal
1/2 cup water
1 1/2 teaspoons salt -- to taste
1/2 teaspoon pepper -- to taste
1 teaspoon sugar
1 small onion
1 head -- skin, bones from fish
2 stalks celery -- cut in half
2 medium carrots -- cut in half
1 large onion -- cut in half
6 cups cold water -- approximately
1 tablespoon margarine
1 teaspoon sugar
1 teaspoon salt

Preparation / Directions:

1. Fish: Salt fish fillets. Let stand for approximately 15 minutes. Rinse fillets. Grind fish and onion using processor or meat grinder. Add seasonings, water, oil, eggs, and matzo meal to fish-onion mixture. Mix well. Shape into patties and fry in hot oil until nicely browned. Patties are easily shaped if hands are moistened with cold water. 2. Stock: Place fish patties and vegetables in bottom of large stock pot. (Add fish bones, etc. if available). Add water to cover fish. Add seasonings and margarine. Cover and simmer for about 2 hours. If desired, fish may be made into patties and then frozen before the simmering. Carefully remove fish from stock and arrange on platter with vegetables around the fish. Serve hot or cold with horseradish.


Nutritional Information:

173 Calories (kcal); 9g Total Fat; (49% calories from fat); 16g Protein; 5g Carbohydrate; 110mg Cholesterol; 534mg Sodium

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