Crunchy Gefilte Fish with Tomato, Lime, and Cilantro Salsa

Sharon Matten Recipe By
  • Cooking and Prep: 35 m
  • Serves: 12
  • No Allergens

Usually served for the first course appetizer, Gefite Fish is a staple at most Shabbat tables. I can still recall my childhood memory of my grandmother.

Ingredients (10)

Fish

Tomato Lime and Cilantro Salsa

Start Cooking

Prepare the Fish

  1. Unwrap a loaf of fish, keeping the defrosted fish on the paper. Using a sharp knife, cut the fish in half lengthwise. Cut the fish widthwise into 6 additional sections, giving 12 fish pieces.

  2. Place corn flake crumbs in a shallow pan or dish. Roll one section of fish into a ball. Drop into the corn flake crumbs and roll until completely coated. Flatten the ball into a patty and set aside in a separate pan. Repeat with remaining sections and remaining loaf.

  3. Heat a large skillet with enough canola oil to just cover the bottom of the skillet. When oil is hot, add the coated fish leaving some space between the patties. Fry for 3-4 minutes on each side over medium-high heat until golden brown. If the patties are darkening too quickly reduce heat to medium. Set fried patties in pan lined with paper towels. Repeat until all the patties are fried, adding additional oil as necessary.

  4. Serve topped with Tomato, Lime, and Cilantro Salsa. Garnish with additional cilantro.

Prepare the Salsa

  1. Combine all the ingredients in a large bowl. Cover and refrigerate for 30 minutes to allow flavors to meld

  2. Serve over Crunchy Gefilte Fish.

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