A favourite Hungarian dish, these fish sausages have been enjoyed by Jews and non-Jews alike since the 17th century for their satisfying, crunchy coating.
Ingredients
375g/13ozfish fillets, such as perch, pike, carp or cod, skinned
Mince (grind) or process the fish coarsely in a food processor or blender. Soak the roll in the milk for about 10 minutes, then squeeze it out. Mix the fish and bread together before adding the chopped parsley, one of the eggs and seasoning.