Grandma’s original hard recipe and my easy recipe.
Grandma’s recipe – this makes A LOT of fish.
4 lbs. white fish
2 lbs. yellow pike
Large piece of buffalofish. Yes, it’s right – Google it.
5 eggs
2 large onions diced.
Approximately 1 1/2 cups matzo meal
1/2 – 3/4 glass of cold water
Salt and pepper to taste.
You also want to get some fish bones and heads, well washed, from a couple of fish.
Have the seafood dept. grind the fish.
Mix it all together – not the bones and heads – until it’s the right consistency.
In a very large pot slice 5 large onions and slice 3 carrots. Add at least 2 quarts of water.
When water boils, add the fish bones and heads.
Make the fish patties. I use a kitchen scale – 4-5 ounces is the right size.
Drop the patties into the water. When all fish is in, cover and simmer for 2 1/2 hours.
Turn off the fire and let set for 30 minutes.
Take out the fish and pick out the carrots.
Put the juice through a sieve and get rid of the onions.
WARNING – your kitchen and maybe the whole house is going to stink for at least a day. Open the windows. It’s worth it.
MY RECIPE – this made 16 pieces
After years of flying fish in from L.A. and then Whole Foods not being able to get some fish, here’s a real easy way to do this if you have a food processor.
2 1/2 – 3 lbs. Talapia – It’s a white fish. It cooks for 2 1/2 hours. Nobody will know the difference. Chop the filets up in the processor and put it in a bowl.
1 large onion – diced in the processor.
3 eggs.
1 cup matzo meal
1/2 -3/4 glass of cold water – add the water slowly just to get the right consistency.
Mix it all together and make the 4-5 ounce patties.
If you can get fish heads and bones great. If not, don’t worry about it.
Slice 2-3 onions – use the processor.
Carrots – get the already peeled, organic mini-carrots. Cut a bunch of them in half and put in the pot with the onions. Add the water and the fish bones and bring to boil. Add the fish patties.
Once the fish starts to simmer, I put the pot outside on the side burner of the grill. Works like a charm and the house stink only lasted about an hour. Simmer for 2 1/2 hours. Turn off the fire and let it rest for 30 minutes. Take out the fish and pick out the carrots. Put the juice through a sieve and get rid of the onions. Happy Passover.
Horseradish – Wash and peel the roots. Depending on the size I’ll do 2 or three. Also get a couple of red beets. Wash and peel beets. Using the processor, chop the horseradish as fine as you can get it. Put it in a bowl. Do the same to the beets. Mix the beets with the horseradish. Put that mixture in a jar and add white vinegar to the top of the mixture. Close the jar. That’s it. WARNING! Wear ski goggles while working with the horseradish. It’s very strong. You may also have to step away from the bowl to breathe. Not kidding. So much better than the stuff in the jar.