Ingredients Jump to Instructions ↓

  1. 1 (1 1/2-pound) fillet of whitefish and (1 1/2-pound) fillet of carp or pike (at fish store, ask for whole fish, filleted and skinned. Retain the heads and bones. Many stores will also grind the fish for you)

  2. 2 large onions (about 2 cups when grated; don't tamp it down)

  3. 1 stalk celery

  4. 1/2 medium carrot

  5. 6 eggs, beaten

  6. 4 teaspoons sugar

  7. 2 1/2 teaspoons salt

  8. 3/8 teaspoon pepper

  9. 3/4 cup corn oil

  10. 1 cup matzo meal

  11. Heads and bones from fish

  12. 4 medium onions, peeled and quartered

  13. 2 stalks celery, trimmed and chopped into 3-inch pieces

  14. 2 medium carrots, peeled

Instructions Jump to Ingredients ↑

  1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper.)

  2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).

  3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don't worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1 1/2 hours.

  4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.


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