Name: Crisp-Crumbed Fish Sausages
Yield: Serves Three to Four
Cuisine: Hungarian
Ingredients: 1 white bread roll; 2 eggs, well beaten; 25 ml/1½ tbsp chopped fresh flat leaf parsley; salt and ground black pepper; 375 g/13 oz fish fillets, such as perch, pike, carp or cod, skinned; 75 ml/5 tbsp water; deep fried sprigs of parsley and lemon wedges, sprinkled with paprika, to serve; 50 g/2 oz/50 cup fine fresh white breadcrumbs; oil, for shallow frying; 50 g/2 oz/½ cup plain (all-purpose) flour

Preparation info

Serves
Three to Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

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

375 g/13 oz fish fillets, such as perch, pike, carp or cod, skinned
1

Method

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.