Zrazy Eze Ribi

Fish Zrazy

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Although of Polish origin, this dish has been so long established in Russia and is so common that it has become a national dish.


  • 2 lbs. of filleted haddock
  • 4 or 5 large onions, bread soaked in milk
  • 2 or 3 eggs, white breadcrumbs, flour, butter, salt and pepper.


Chop the onions finely and fry in oil or butter to a golden colour. Drain thoroughly and mix with the soaked bread, season with salt and pepper and bind with 1 or 2 eggs. When cold, place a layer of the mixture on each fillet of haddock, roll, coat each of the rolled and stuffed fillets with flour, then beaten yolk of egg and fine white breadcrumbs. Fry in plenty of hot butter, and serve, pouring the butter over the fish.