Crisp-Crumbed Fish Sausages

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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

  1. 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.