Emma Spitzerís Fish Balls

THERE is nothing more comforting than the smell of fried food, except my mum really didnít like the smell of fried fish in the house so we only enjoyed the pleasure of them once a year on Yom Kippur.

She would make the fish balls the day before (partly so the smell could disappear before the guests arrived) and, more traditionally, because you are meant to have done all your cooking before the 25-hour fast comes in and these are made to be served cold.

I cook these for almost every high holiday as part of a buffet spread with egg and onion, chopped liver and pickled cucumber salad. Ask your local fishmonger to mince the fish for you in advance, that way you donít have to worry about picking out bones and processing yourself.


  • 1 large carrot
  • 1 onion
  • 1kg minced white fish
  • 1 egg
  • 2 tbsps of medium matzo meal
  • 2 tsp of sugar
  • Ĺ tbsp of salt
  • Cracked black pepper
  • 2 ltrs of Mazola oil for deep frying


Peel and grate the onion and carrot, or add to the bowl of your food processor.

Put the minced fish in a large bowl and add the onion and carrot and remaining ingredients, mixing well with your hands till everything is incorporated.

Heat the oil in a large saucepan to 170 degrees. Take a small walnut-size amount of the mixture and, using a slotted spoon, drop carefully in to the oil. Cook for 7 to 8 minutes until itís a deep golden brown. Taste for seasoning and adjust if necessary, then shape the mixture into ping pong size balls.

Cook in batches, making sure the fish balls cook for a minimum of 7 minutes to ensure the inside is properly cooked.

Remove with a slotted spoon to a tray lined with kitchen towels and allow to cool completely before serving; or even better, make the day before and chill until required.

Serve with chrain or mayonnaise. Makes about 45 fish balls

Site developed & maintained by
© 2018 Jewish Telegraph