I first ate gefilte fish in the UK, and didn’t realise that in most of the world they are poached, not fried. It’s a British-Jewish thing to fry them, apparently. Having tried both, I’m definitely team fried gefilte fish, though I can take them or leave them.
I can recall Beulah serving gefilte fish only a couple of times. As a fish hater she may have opted to buy them in, though that wasn’t her style. I’d usually encounter them on platters at catered Jewish events, where little Lyra (another fish hater) would mistake them for falafel.
This recipe was in among Beulah’s handwritten ones. I was intrigued by the pinch of cinnamon and gave it a go. I don’t think I’ve eaten fresh gefilte fish before – they were delicious, warm, light and sort of fluffy.
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