Grandma’s Gefilte Fish

Let me start this post with a confession. Even though I was born into an Ashkenazi family, I had never actually eaten—or made—gefilte fish. Well, technically I’ve tasted it once. But after one bite, I decided it wasn’t for me.

So what do you do when you’re supposed to make a dish you’ve never really eaten but aren’t even sure how it’s supposed to taste?

That’s why we have mothers. And all of the wonderful people on Instagram who flooded me with advice, tips, and family traditions. Hundreds of comments, countless suggestions, and one recipe from my mother that became the foundation for this gefilte fish, with a few small adjustments inspired by your collective wisdom.

When I finished cooking it—and don’t tell anyone but also tasting it and realizing I’d spent all these years missing one of the most comforting dishes imaginable—I called my parents over.

Between us, I already knew it had turned out well. I knew the moment I lifted the lid from the pot. The steam carried a familiar aroma that instantly transported me to my grandmother’s house. Some aromas leave no room for doubt.

By the time my father helped himself to a second serving and declared it wonderful, I understood something else. There are recipes that simply flow through your hands. Recipes you somehow understand because they’re part of your story.

And my grandmother was right. There really is nothing quite like homemade gefilte fish.

I hope this dish makes your holiday as happy as it made ours. It’s such a privilege to have you here with me.

• Did you make this? Don’t forget to tag me on Instagram
• This is not the traditional Polish-style gefilte fish, which tends to be sweeter. This version is more balanced, with black pepper and just a touch of sugar that I highly recommend keeping. It’s there only to round out the flavors.
• And one more important thing—gefilte fish should always be made at least one day ahead. Two days ahead is even better.

Grandma's Gefilte Fish

Print

Serves: 8-10 Prep Time: 30 minutes Cooking Time: 2 hours 45 minutes + overnight chill 2 hours 45 minutes + overnight chill

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Fish Mixture:

• 1 pound (500 grams) ground carp fillet, skinless and boneless (ask the fishmonger to do it for you, but reserve the bones)
• 2 large eggs
• ½ cup plain breadcrumbs (or matzo meal for Passover)
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper or white pepper
• 1 teaspoon sugar
• 2 medium white onions, peeled
• 2 carrots, peeled

For the Broth:

• 1 large white onion, peeled
• 2 carrots, peeled
• Reserved fish bones
• ½ teaspoon kosher salt
• ½ teaspoon black pepper or white pepper

Instructions

- Prepare the Fish Mixture: Place the onions and carrots in a food processor and pulse until finely chopped and the carrots are fully broken down. If you don't have a food processor, grate them on the fine side of a box grater and chop a little further with a knife.
- In a large bowl, combine the ground carp, eggs, breadcrumbs, salt, pepper, sugar, and the onion-carrot mixture. Mix thoroughly until evenly combined.
- Cover and refrigerate for at least 1 hour, or overnight.
- Prepare the Broth: Slice the onion and carrots. Place them in a wide pot along with the fish bones, salt, and pepper. Pour in enough boiling water to cover the future fish patties by about 3 inches (8 cm).
- Bring to a boil and cook for 15 minutes. Skim off any foam that rises to the surface.
- Shape and Cook the Gefilte Fish: Remove the fish mixture from the refrigerator. With wet hands, shape the mixture into oval patties. Carefully lower them into the simmering broth. Gently shake the pot so the broth settles around the patties.
- Cover and cook over low heat for about 2½ hours, or until the vegetables are completely tender.
- Carefully transfer the gefilte fish to a wide serving dish. Place a cooked carrot slice on top of each piece. Strain the cooking liquid and pour it over the fish.
- Cover and refrigerate overnight. Serve cold, directly from the refrigerator.

Grandma's hand-crocheted tablecloth takes center stage alongside the gefilte fish

Notes

Notes and Options (or: Grandma didn't do it this way, but you can)

- Instead of using all carp, try replacing part of it with a mild white fish such as sea bass or grouper.
- In Hungary, it's common to add 1 tablespoon sweet paprika to the fish mixture. My grandmother sometimes added 2 peeled beets, cut into quarters, to the cooking liquid. They gave the gefilte fish a beautiful purple hue.
- For a more traditional holiday presentation, you can stuff the fish mixture into carp steaks and poach them in the broth. It's more work, but undeniably festive.
- It may not be classic gefilte fish, but finely chopped chives, parsley, or dill add wonderful flavor. - Some cooks add 2–3 bay leaves to the broth. I also recommend adding a parsley root and a celery stalk for extra depth.