Ingredients Jump to Instructions ↓

  1. For The Gefilte Fish Balls

  2. 1 1 1/2-pound fillet of whitefish

  3. 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)

  4. 2 large onions (about 2 cups when grated; don't tamp it down)

  5. 1 stalk celery

  6. 1/2 medium carrot

  7. 6 egg s, beaten

  8. 4 teaspoons sugar

  9. 2 1/2 teaspoons salt

  10. teaspoon pepper

  11. 3/4 cup corn oil

  12. 1 cup matzo meal For the Cooking

  13. Heads and bones from fish

  14. 4 medium onion s, peeled and quartered

  15. 2 stalks celery , trimmed and chopped into 3 inch pieces

  16. 2 medium carrot s, 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 1½ 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.


Send feedback