Something I'll have to try to cook someday

[xiphias]

At the seder we went to tonight, one of the other guests was an exchange student from France. He lives in Paris, he's going to Bentley College in Waltham for a semester, and his family's from Tunisia. One of the things served in the meal was gefilte fish, as is common in Ashkenazic seders. He asked what it was, I explained a little about gefilte fish, what's in it, how it's made, and he said that his grandmother made something somewhat similar -- chopped up fish with matzah meal, eggs, onions, spices and so forth, fomed into balls. But, naturally, the spices she uses are completely different -- and, instead of being boiled, it's deep fried.

Doesn't that sound just decadent? Imagine gefilte fish, but with cardimom and rose water and stuff like that, and deep fried to a golden brown with a crisp crust. I have to try making this some time.

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[nex0s.livejournal.com]

i think i found the recipe you need. it's from _the Book of Jewish Food_ by Claudia Roden -- far and away one of my favorite cook books in any category.

Croquettes de Poisson (Spicy Fish Fritters). she writes:
We made these spicy fish cakes in Egypt. North Africans have similar ones.... Any white fish can be used, or a mixture. If you want to grind the fish yourself, do so very briefly; otherwise it will turn into a creamy puree which you will have to pick up with a teaspoon.

1 lb (500g) ground white fish
4 tbsp. fine dry bread crumbs or matzo meal
1 egg lightly beaten
about 1/2 tsp. salt
white pepper
2 tbsp. chopped flat leaf parsley or coriander
2 garlic cloves, minced or crushed in a press
1 tsp. cumin
1/2 tsp. ground coriender seed
flour to dip the cakes in
oil for frying (veg or olive)
lemon wedges for serving.

mix all the ingredients together except flour, oil and lemon, and work with your hand to a soft paste. take lumps the size of a walnut or a small egg and roll into a ball, flatten slightly. dip in flour, coating them all over, then deep fry in batches in medium hot oil, turning over once, until crisp and golden brown. drain on paper towels. server hot or cold with lemon wedges.

i'm sure that you can guess that the payment i'd like for recipe is to eat some of these :)

"n"
is for "mmmmmmmmmmmm"