Here's another recipe from Toby!
FISH BALLS
Ordinarily, I'm not one for using frozen fish, which has nothing of the delicacy or flavor of fresh. Fish patties are an exception. Frozen fish, which is cheaper and more convenient, works well here.
3 lbs. defrosted white fish, without skin or bones
1 large onion
3 tbsp vegetable oil
1 tsp or less each of sugar and salt
1/2 tsp. pepper
3 large eggs
chopped parsley and grated carrot
5 tbsp matzo meal or unseasoned bread crumbs, or, alternatively, 1 large or 2 small boiled potatoes, mashed – for binding.
Additional matzo meal or bread crumbs for coating.
Mince cut up fish in food processor and put in big bowl.
Blend onion, eggs, seasonings and oil in food processor, and add to the minced fish, along with the binding (matza meal, bread crumbs, or potatoes), carrot, and parsley. Mix well.
For easier handling, refrigerate the mixture for a few hours or overnight. Otherwise make the fish balls immediately:
Form the mixture into patties using your hands. Roll in additional matza meal or bread crumbs and fry on both sides in about half an inch of hot oil.
Place on paper towels to absorb the excess oil.
FISH BALLS
Ordinarily, I'm not one for using frozen fish, which has nothing of the delicacy or flavor of fresh. Fish patties are an exception. Frozen fish, which is cheaper and more convenient, works well here.
3 lbs. defrosted white fish, without skin or bones
1 large onion
3 tbsp vegetable oil
1 tsp or less each of sugar and salt
1/2 tsp. pepper
3 large eggs
chopped parsley and grated carrot
5 tbsp matzo meal or unseasoned bread crumbs, or, alternatively, 1 large or 2 small boiled potatoes, mashed – for binding.
Additional matzo meal or bread crumbs for coating.
Mince cut up fish in food processor and put in big bowl.
Blend onion, eggs, seasonings and oil in food processor, and add to the minced fish, along with the binding (matza meal, bread crumbs, or potatoes), carrot, and parsley. Mix well.
For easier handling, refrigerate the mixture for a few hours or overnight. Otherwise make the fish balls immediately:
Form the mixture into patties using your hands. Roll in additional matza meal or bread crumbs and fry on both sides in about half an inch of hot oil.
Place on paper towels to absorb the excess oil.
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