Recipe by Mirj
I got this recipe from Tzipi Amiri, who helps run the Israel-food discussion list on Yahoo.
Top Review by kiwidutch
We liked these... it was a little time consuming but relatively easy to make and the instructions were good for this tasty dish but DH and I would have prefered it to have been slightly less bland. I couldn't find my cayenne pepper anywhere so added about 10 drops of tabasco sauce, but even then it all tasted really mild and we were looking for the spark that would set it apart, and didn't find it. I would certainly be happy to make this again but with extra herbs and/or spices to make it little more special. There is nothing wrong with the taste at all, inso far as that it was perfectly acceptably edible ... it was just too bland for our tastes. Please see my rating system: 3 stars for a recipe that I think I will tinker with and spice up to suit us better. It was certainly worth trying a new recipe. Thanks!
- 1 1⁄2 lbs skinless non oily white fish fillets, cut into 1 inch pieces
- 1 tablespoon minced garlic
- 1⁄2 cup matzo meal
- 2 large eggs
- 1⁄2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 pinch cayenne
- 1 cup vegetable oil
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth.
- Chill, covered, for 1 hour or until cold.
- Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of wax paper.
- In a large skillet, heat the vegetable oil till hot but not smoking.
- Fry the fish rolls in batches, turning once, until golden.
- Drain on paper towels.
- The fish rolls may be made 1 day in advance and kept covered and chilled.
- In a clean skillet, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated through.
- Add the rolls.
- Simmer, covered, for 10 minutes.
- Remove the skillet from the heat and let fish rolls cool in sauce.
- Serve chilled or at room temperature.