For many, gefilte fish season is here, however, for those who are unfamiliar with this Jewish holiday staple, get ready for something incredibly delicious. While gefilte fish is a Passover tradition that dates back a long time, the general publics snap reaction to the idea of ground-fish balls is less than ecstatic. We would argue, however, that they really do have their place in the culinary world. In fact, freshly made gefilte fish is absolutely delicious!
For those who have never taken the time to indulge, here’s a recipe that uses the fish mix and matzo in a completely different way. And while Gefilte Scotch Eggs may not be specifically Passover friendly, they’re a really great way to use up any leftover gefilte fix mix that you might have laying around post-holiday. Personally, I like to serve them with a little horseradish sauce and pickled onion, but really, the skies the limit with these.
- 1 lbs ground gefilte fish mix
- 1 1/4 cups of matzo meal
- 4 eggs
- Vegetable oil
- Place a medium-sized pot filled halfway with water on the stove over medium-high heat. Bring the water to a boil and gently set in your eggs. Cook for exactly six minutes. Remove and place directly into an ice bath. Once cool, gently peel the eggs and set them aside until needed.
- In a mixing bowl, add a quarter cup of the matzo meal to the ground gefilte fish mix and stir to combine. You may need to add more or less matzo depending on how dry or wet the ground fish is. Season with a heavy pinch of salt.
- Take a quarter of the mixture and, in your hand, smash it into a patty roughly 1/8″-1/4″ thick. Set the egg in the middle and gently wrap the patty around the egg smoothing and sealing the edges. Repeat for all of the eggs.
- Pour the remaining matzo meal onto a plate and dredge the gefilte wrapped eggs making sure they’re fully and evenly coated with matzo.
- Using a deep fryer or a pot on the stove filled no more than halfway with vegetable oil, bring the oil to 350 degrees. Gently set the gefilte wrapped eggs into the oil and fry until crispy and golden brown. Approximately 4-5 minutes. Season with salt immediately after removing from the fryer.
- Allow to rest then slice and serve with horseradish, pickled onions, mustard, or any of your favorite accouterment.