I think I have tried every possible cooking method for gefilte fish (many ideas to come in the future!)…boiled gefilte, baked gefilte, fish latkes, fish balls, gefilte loaf…Why? well for one, I like to change up the menu. I never make the same things for Shabbos, I’m always coming up with something different to try. Additionally, I love to entertain, and if you’re having a lot of guests, fish can be quite pricey. Eight pieces of salmon can run you upwards of $30. Gefilte fish, even if you are making two packages, will run you about $5-$6 each.
My kids absolutely adore fish latkes. I even make it for supper on occasion. It’s something about finger food, where they can just hold it in a napkin and bite into it, that makes them love it so much. I like to convince myself that it’s packed with protein, but really, I do wonder, how much fish is there really in gefilte fish!
Breaded Gefilte Fish Patties
1 loaf gefilte fish
flavored bread crumbs
oil for frying
Leave the gefilte fish out to thaw slightly, just enough so that you can cut through it with a knife (but not too much otherwise it will not maintain it’s shape and will turn to mush). Slice the loaf into 1/2″ pieces. Press pieces into flavored bread crumbs, coating all around. Heat oil in a skillet. Add fish to hot oil and fry until golden brown on both sides. Remove to paper towels to absorb excess oil.
For a healthier version, bake on a greased cookie sheet at 350 for 1 hour.
Variation: my friend, Rochel Leah, an avid follower of my blog (thanks Slaichy!), just called to tell me a little twist on this recipe. She lightly fries the patties, puts them in a dish, covers them with marinara sauce and bakes at 350.
17 thoughts on “Breaded Gefilte Fish Patties”
These gefilte fish patties look so yummy! Do you serve the cold, room temperature or warm? Can’t wait to try it out!
They are! They are best fresh, at room temperature, when the outside is kind of crispy. But they are still delicious cold, on shabbos day.
A trick I learned from my sister is to cut slices with the wrapper on!
sounds like a great idea, thanks!
it cooks through with just 3 minutes each side?
Now that I think about it, maybe more like 3-4 minutes. Keep your fire on a medium flame so it doesn’t brown too fast (but not too low or they’ll be soggy instead of crispy).
I’ve made this before, and served it cold on Shabbos and everyone loved it.
But, you also make Gefilte Fish latkes? What is that?
I will post it one of these weeks. It’s also like patties – you just add things to the mixture (instead of just cutting into slices), make patties and then simmer in a vegetable tomato sauce.
This works great for Pesach as well. You can either dip it in egg or fry it plain– I’ve done it both ways and its great.
Chanie, your blog is great! I really enjoy your posts. Keep up the good work!!
thanks so much! I’ve made it on pesach in the past as well.
if you bake it, do u soak in oil first, or leave out oil and just coat with breadcrumbs?
To bake, brush the fish with oil or mayo (don’t soak!) and then coat with breadcrumbs. You can also try dipping into egg and crumbs but the oil or mayo will leave you with a crispier (oven-fried) patty.
Thank you for this idea.
I like to experiment with gefilte loaves also. I once made balls out of the fish and froze them. I was looking for kneidlach at a later date and mistakenly took out the fish. Even at that, I dropped them into the chicken soup and it wasn’t until I had served the dishes that it dawned on me what I had done. We had to throw it all out.
That is so funny!!
This was my first thing I cooked after my Chasuna as part of a lunch my husband loved it snd I make it ever since. I usually make it for shabbos meals and it tastes delicious even on shabbos morning when it’s cold already.
Super easy and delicious
I also prefer them cold! Glad you enjoyed!