British Fried Fish Patties

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Preparation info
  • Makes

    Twelve to Fourteen

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

These patties of chopped, seasoned fish – the fried version of gefilte fish – are popular with British Jews. They were likely to have been made this way by Portuguese Jews who came to England in the 16th century.

Ingredients

  • 450 g/1 lb haddock fillet, skinned
  • 450 g/1

Method

  1. Mince (grind) or finely chop the fish in a food processor or by hand. Add the eggs, matzo meal, salt, sugar, oil, parsley, onions and a little pepper. Combine to form a batter.

  2. The batter should be firm enough to shape into a soft pat