Got Leftover Gefilte Fish? Deep Fry It
If you didn't get enough gefilte fish over Passover, which ends today, here's a new one: deep-fried gefilte fish. Following the golden rule of everything's more palatable deep-fried, the fish patty moves from a jar of jiggly broth to a vat of bubbling fat juices. Phyllis of me hungry! was inspired after her husband took a whiff of the stuff plain:
He’s never been a fan of processed food, and he likes his food served warm. So he offered up a novel suggestion, 'Could you maybe deep fry it for me?' Funny that he should ask—I just finished reading an article about deep fried gefilte fish, which is apparently quite popular in the UK. Deep frying makes everything delicious but I decided to add my own special twist: gefilte fish tempura!
Sounds like an appetizer at a Paula Deen seder.
Related: In Videos: Paula Deen's Fried Mac and Cheese Bacon Bites
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8 Comments:
I've heard of this being done here in the South. Not surprising, I know.
Lorenzo at 5:33PM on 04/16/09
I had fried gefilte fish when I lived in London for a while - and I thought it was delish. I'm not sure if it was especially good because the gefilte fish was homemade rather than the jarred stuff. I was told that it is the only way it's served in England, and that the gushy stuff is thrown away.
Since I dislike anything that's jelly and never eat gefilte fish because of that and the usually fishy taste, I took a small ball at a friend's family to be polite, figuring I'd have to choke back any gagging. But I ended up loving it prepared this way.
MMinNYC at 6:28PM on 04/16/09
Gefilte fish deserves to be home made by the intrepid homemaker ( as my mom did and my shiksa companion). It is a seafood quenelle of a sort, after all...but because the Manischewitz people decided that a jar of their product should cost more that $8. bucks...we passed. Our homemade stuff was much better...with a little Gold's horseradish, of course...How come they seemed to dominate the market this year?
gutreactions at 10:26PM on 04/16/09
Well this took me by surprise...But it makes sense. I guess you really need to make sure you get all the moisture off the outside to make sure your coating sticks...maybe some corn starch? What kind of coating would you use? What about grating fresh horse radish with bread crumbs? Kind of like the condiment included in the coating. Before Passover we should have discussed new and unusual ways to prepare gefiltefish.
thegoch at 11:53PM on 04/16/09
Oh that is so gross. But not as gross as when I saw a guy leave the fish in the jar and just eat the jelly. Ugh.
Amy
Baking and Mistaking
cool2bars at 9:56AM on 04/17/09
i am definitely doing gefilte fish tempura next year. However, our family actually prefers the jars over frozen or fresh. However, we don't just eat it out of the jars, infact, I didn't even know that you could until saw it done at a friend's seder. Anyway, our family recipe is to chop alot ( alot means alot) of onions to cover the bottom of the pot, a piece carrot or so for each piece of fish, chopped parsnip and celery is optional. Plenty of black pepper to taste. Then dump the whole jar of fish and jelly broth ( or 2 or 3 or 10 jars) on top of the chopped veggies. Bring to low boil and simmer for an hour or so until the carrots are soft. Remove and chill the cooked fish and carrots and serve cold with homemade horseradish. Strain the broth and chill and serve on the side like gravy. Discard the strained onions. Ed, I have some killer homemade horseradish for the serious eats staff if somone wants to stop by on their way home.
jnros at 10:26AM on 04/17/09
Can we call this fusion cuisine? Haha, this is awesome!
Hillary
Chew on That
Chew on That at 5:27PM on 04/17/09
Well, it's an idea. Manischewitz was the only brand at my local supermarket in Seattle this year -- except for the tasteless Israeli matzot from Yehudah. What happened to Streit's and Rokeach, Horowitz & Margareten? Or is it just that Safeway sucks?
Stushi at 6:06PM on 04/20/09