Kaufman’s Gefilte Fish Recipe

It doesn’t have to be a holiday to enjoy this favorite recipe.

Gefilte Fish
Makes 12 8-oz. or 24 4-ounce servings

  • 2 pounds boneless, skinless whitefish fillet
  • 2 pounds boneless, skinless pike fillet
  • 1 pound boneless, skinless trout fillet
  • 1 large Spanish onion, peeled and quartered
  • 5 eggs
  • 1/3 cup sugar
  • 1/2 cup matzoh meal (may need more for correct consistency)
  • 1 teaspoon salt, plus additional if needed
  • 1/2 teaspoon ground white pepper
  • 4 large carrots, peeled, left whole
  • Prepared horseradish, for garnish


1. Grind the fish and the onion together. (You can do this yourself with the correct KitchenAid attachment; alternately, have it done for you at the fishmonger, or puree roughly in batches in your food processor.) Transfer into a larger bowl, add the eggs, sugar and matzoh meal, and mix.

2. Form into a small football shape weighing approximately 8 ounces. You should have about 12.

3. Fill a large stock pot three quarters of the way with water, 1/3 pound of sugar, 1 teaspoon of salt and 1/4 teaspoon of white pepper and bring to a boil. Carefully drop each ball in and boil for 2 hours. Be sure to have stove venting system on!

4. After 1 1/2 hours, add peeled whole carrots.

5. Drain and cool gefilte fish and carrots after cooking. Slice carrots into 1/2-inch thick coins. Serve gefilte fish with carrot coins and prepared horseradish for garnish.

(Note: You can cut each gefilte fish “football” into two 4-ounce portions, depending on your needs.)

Don’t have time to make your own? Call Kaufman’s Bakery, Delicatessen & Catering and they will take care of it for you.

Kaufman’s Deli
4905 W. Dempster St.
Skokie, IL