This dish is PERFECT for Friday night. Gefilte sticks are crispy, baked and NOT fried. Save the calories for the dessert!
Gold’s horseradish sauce is sweet, tangy and perfect accompaniment to the gefilte fish. Mix with mayo, pareve cream cheese or sour cream for another twist on the dip.
Hope you enjoy this new twist on a very traditional Jewish Shabbat Classic!
Crunchy Baked Gefilte Fish with Dipping Sauce
Servings
1 Servings
Ingredients
- 1 gefilte Fish Loaf I use A & B
- 1 cup matzo meal/ panko
- 1 cupcornflake crumbs
- Pinch of salt
- Pinch of garlic
- Olive oil drizzle over fish
- 1 egg for egg wash
- 1 cup Golds Horseradish Only brand I trust!
- 1 cup mayonnaise Hellman’s preferred
Instructions
- Gefilte Fish:
- Preheat oven to 350. Place parchment paper on jelly roll pan.
- Unwrap frozen gefilte fish loaf. Slice lengthwise into 1/2″ thick slices. Now Slice widthwise to form “french fry” shapes.
- Crack egg into bowl, whisk with fork – this is the egg wash for the gefilte fish “sticks.”
- Mix 1 tablespoon of Gold’s horseradish with egg for extra flavor boost! (optional)
- Mix matzoh meal and cornflake crumbs with spices. Place in medium size bowl.
- Dip gefilte into the egg and then bread. Lay on baking sheet. Repeat process until all sticks are breaded.
- Drizzle with a little olive oil. Bake for 25 minutes until golden brown.
- Dipping Sauce:
- Mix the mayo with the Gold’s horseradish.
- Serve in individual ramekins for a personal touch.
Can this be made without the cornflakes for Pesach? What other crunchy item could be substituted?
Any thoughts on how feasible it is to make this ahead of time and reheat? Or will that just be a disaster?
Tried making it with a frozen loaf but couldnt cut it. Made it with a defrosted loaf and it was very nice. GOing to serve it as an hors d for Rosh Hashanah while we are waiting for everyone to arrive. Thanks!
Sounds great. Do you serve this hot or cold?