Name: British Fried Fish Patties
Yield: Makes Twelve to Fourteen
Cuisine: British
Ingredients: 5 ml/1 tsp sugar; 15 ml/1 tbsp vegetable oil; vegetable oil, for frying; ground black pepper; 2 onions, chopped; 450 g/1 lb haddock fillet, skinned; 450 g/1 lb cod fillet, skinned; chrain or other spicy condiment, to serve; 2 eggs; 15 ml/1 tbsp chopped fresh parsley; 50–65 g/2–2½ oz matzo meal, plus extra for coating; 10 ml/2 tsp salt

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

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

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Ingredients

Method

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