PASSOVER FISH CAKES
Make Passover Fish Cakes with the perfect balance of whitefish and savory fillings. Serve these Passover Fish Cakes with a lemony sour cream sauce.
Provided by My Food and Family
Categories Dairy
Time 37m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Cook onions and peppers in 1 Tbsp. oil in large skillet 3 min. or until crisp-tender; cool completely. Place in medium bowl. Add fish, matzo meal, 1 Tbsp. mayo, egg, parsley and salt; mix until well blended. Shape into 24 small cakes, using about 1 Tbsp. fish mixture for each cake. Place in single layer on large tray or baking sheet; cover. Refrigerate 15 min. or until firm.
- Meanwhile, combine remaining mayo, sour cream and lemon juice; cover. Refrigerate until ready to serve.
- Heat remaining oil in large nonstick skillet. Add fish cakes, in batches; cook 2 min. on each side or until golden brown on both sides, turning carefully. Serve with sour cream sauce.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
MATZO MEAL CRUSTED BASS FILLETS
Crispy and moist fish fillets.
Provided by barbara lentz
Categories Fish
Time 15m
Number Of Ingredients 6
Steps:
- 1. Heat the oil to 350 degrees. Place the egg in a dish Place the Matzo meal, and spices in another dish and mix well
- 2. Dip the bass fillets into the egg mixture and then dredge in the matzo meal.
- 3. Deep fry 5 to 7 minutes
CHILI-CUMIN FRIED FISH
Steps:
- Sprinkle fish fillets generously on all sides with coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with paper towels.
- Place eggs and matzo meal in separate large shallow bowls. Mix chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs, then into matzo meal, coating completely. Transfer fish to waxed paper.
- Heat 1/4 cup oil in heavy large skillet over medium-high heat. Working in batches, fry fish in single layer until just opaque in center and golden brown, adding more oil if necessary, about 5 minutes per side. Transfer fish to paper towels and drain.
- Arrange fish on platter. Garnish with lemon wedges and cilantro sprigs.
SALMON WITH MATZO CRUST
Make and share this Salmon With Matzo Crust recipe from Food.com.
Provided by Mulligan
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450-F. In a blender or food processor, combine matzo, dill, salt and pepper. Process until coarse. Transfer to a sheet of waxed paper or shallow container.
- Brush baking pan with oil. Brush filets with oil. Roll fish in crumb mixture, place in prepared pan. Drizzle with remining oil.
- Bake, uncovered, 10-12 minutes or until fish flakes easiy when tested with a fork. Serve with lemon wedges, fresh dill sprigs and steamed green beans.
Nutrition Facts : Calories 232.5, Fat 15.1, SaturatedFat 2.3, Cholesterol 51.6, Sodium 375.2, Carbohydrate 0.1, Protein 23
KOSHER PERFECT MATZO BALLS
OK, OK, I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm matzo ball people.
Provided by Yosef Vernon
Categories Clear Soup
Time 50m
Yield 18-24 Matzo Balls
Number Of Ingredients 12
Steps:
- Follow these instructions carefully.
- Measure and mix dry ingredients into a bowl.
- Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
- Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
- Pour egg mixture into the dry mixture and gently mix with the fork.
- DO NOT OVER MIX.
- Treat it like a muffin mixture; if you over mix they will be tough.
- Place in the fridge for 1 hour.
- Bring a large pot of water to a rolling boil on the stove.
- After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
- When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
- DO NOT STIR AT ANY TIME.
- The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
More about "matzo meal coated fish fillets recipes"
FINALLY, A FUSS-FREE WAY TO MAKE GEFILTE FISH …
From cbc.ca
HORSERADISH-CRUSTED SALMON FILLETS - JAMIE GELLER
From jamiegeller.com
Servings 8Total Time 20 minsCategory Main
- With a spoon, lightly coat the salmon fillets with the mixture, dredge in matzo meal, and bake at 425 degrees F for 10-12 minutes.
HOW TO MAKE MATZO MEAL - MARTHA STEWART
From marthastewart.com
FISH AND CHIPS | THE SPLENDID TABLE
From splendidtable.org
GEFILTE FISH LOAF — TERROIR HOSPITALITY
From terroirtalk.org
MATZO-CRUSTED SALMON WITH GLAZED RADICCHIO - GOOD …
From goodhousekeeping.com
MATZO RECIPES - BBC FOOD
From bbc.co.uk
MATZO-CRUSTED COD RECIPE | WEGMANS
From shop.wegmans.com
MATZO MEAL RECIPES. - INGREDIENT BY RACHEL PHIPPS
From ingredientbyrachelphipps.substack.com
HOMEMADE GEFILTE FISH (FROM SCRATCH) - JAMIE GELLER
From jamiegeller.com
HOW TO MAKE FRIED FISH WITH MATZO MEAL « FISH :: …
From fish-recipes.wonderhowto.com
COD COATED IN HORSERADISH AND MATZO IS AN IDEAL SHEET …
From seattletimes.com
HORSERADISH AND MATZOH-CRUSTED COD RECIPE IS AN IDEAL …
From washingtonpost.com
FRIED FISH MATZO MEAL RECIPE: AMAZING 10 HEALTH BENEFITS
From momyfood.com
FISH SOUP WITH MATZO BALLS • HARBOR FISH MARKET
From harborfish.com
CRISPY MATZO FISH FILLETS WITH LEEKS AND SHIITAKE MUSHROOMS
From canadianliving.com
#60-minutes-or-less #time-to-make #preparation #healthy #low-fat #dietary #low-sodium #low-saturated-fat #low-carb #low-in-something
You'll also love