Fried Israeli Fish Balls
Fried Israeli Fish Balls



  • 1 kg skinless and boneless cod or coley fillets
  • 1 onion, grated
  • 1 carrot, grated
  • 1 beaten egg
  • 2 tbsp matzo meal
  • 2 tsp sugar
  • ½ tbsp salt
  • 2 litres of sunflower oil
  • Chopped dill, to serve
  • Pop the fish in a food processor and blitz. Transfer to a mixing bowl and mix with the carrot, onion, egg, matzo meal, sugar and seasoning, and mix with your hands to combine. Heat the oil in a saucepan to sizzling temperature, and drop walnut-sized balls of the fish mixture into the oil. Cook for 8 mins, or until puffed and deep golden-brown.
  • Repeat to make 40-45 fish balls, and drain on kitchen paper after each batch is done. Season with chopped dill and serve with mayo or beetroot and horseradish sauce.
45 mins
Makes 40

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