Ingredients

The following ingredients have 12 Servings
  • 500  g  (1.1 lb) white fish a mix (haddock, cod, hake)
  • 1  small onion finely chopped
  • 40-50  g  (1½ oz) matzo meal
  • 1  tsp  white sugar
  • 1  tsp  salt
  • 1  egg lightly beaten
  • dash white pepper
  • enough light olive oil or vegetable oil for frying (don't have to be deep fried)

Instruction

  • Pulse the fish a few times until the fish is finely chopped/minced, being careful not to turn it into a paste. Place in a large bowl.
  • Add the onion to the fish in the bowl.
  • Sprinkle most of the the matzo meal (leaving about a tbsp), sugar, salt and pepper all over the fish and mix well with a wooden spoon.
  • Add the egg and mix thoroughly, binding it well. Finish it off with your hands lightly, no squeezing the paste. If it's too soft, add a little more matzo to firm up.
  • Make 12 small-ish sized fishballs from the mix, leaving just a pinch of the paste aside to test the oil.
  • Add some oil in a wok or a frying pan up to a depth of at least 2.5cm/1 inch and let it heat up on medium heat.
  • Add a little of the fish paste and if it rises up immediately, the oil is hot enough. Fry the fish balls in two batches for about 3-4 minutes, turning them a few times until medium brown. They'll keep cooking and turning a shade darker after they're out for a bit longer, so don't let them get too brown in the oil.
  • When done, take them out of the hot oil and place on a kitchen paper lined plate, to absorb excess oil.You can serve them hot if you like, but these are traditionally served at room temperature.