How to make gefilte fish from frozen loaf

gp2.0

Thu, Jan 10 2013, 4:41 am

I partially defrost, cut a few slices with a wet large knife, remove paper, pop into pan, add spices only sometimes (since we eat it with chrain and mayo anyway the lack of spices doesn't matter, plus it already comes with spices) and bake at 375 for 30-40 minutes, uncovered for last 10-15 minutes until slices turn golden on top.

OheivYisrael ↓

Thu, Jan 10 2013, 6:53 am

Ok, I may have the absolute easiest way to make it:
Take the loaf, with the paper still on (I also prefer Unger's, but have used other brands too- the regular ones) and put it in a loaf pan. Add about 1-2 cm of water, cover, and bake at 350 for an hour and a half. Always tastes great (we don't like it soggy)- all the ILs have asked for the recipe and couldn't believe how much easier my way is.

Serve with tomato sauce, salsa, chrein or mayo. You can also bake it with the tomato sauce/salsa/cocktail sauce covering it instead of water (if you do, remove the paper).

wwmom

Thu, Jan 10 2013, 7:05 am

I simply take it (leave the paper on) put it into any size loaf pan, fill 1/2 way with water (not enough to cover the fish) and cover tight with aluminum foil. No spices. (I use Royal) bake for 1 1/2 hrs. in oven. When it's ready I immediately pour out all the water and remove paper, and leave it in the same pan, and pop into the fridge. it always comes out amazing.

alpidarkomama

Thu, Jan 10 2013, 7:58 am

mha3484 wrote:

I make it very different apparently. I take a defrosted roll (we like Ungars too) and put in a bowl. I mash it up and add pepper and garlic powder then spread in a loaf or 8x8 or muffin tin. I bake it at 375 until the top is brown and its not squishy. I've also mixed in a little marinara sauce which was very yummy. I serve it cold but that's just my own preference.

I used to do that too, and add potatoes, onions, carrots, matzo meal, and egg to double the volume (and cut the price). Now I just make my own fish cakes.... Fish, matzo meal, egg or potato for binding, garlic, cilantro...my favorite!

suzyq

Thu, Jan 10 2013, 8:15 am

I take the loaf, warm it with water just to take the paper off, and put it in a loaf pan. I then put a drop of olive oil, a little pepper and garlic powder on top and bake it at 350 for about an hour (until the top is brown). I find that boiling it makes it soggy.

a1mom

Thu, Jan 10 2013, 10:09 am

I put it with the paper in a pyrex loaf pan, add a peeled carrot, fill it with water, put in some minced onion, salt,pepper, sugar and a little paprika and bake it for 1.5-2 hours, doesn't get waterlogged, and my pyrex has a lid so no pots or containers to wash.

Raisin

Thu, Jan 10 2013, 10:21 am

I often do it english style. Let defrost, add in some more matza meal if desired, and fry in patties or balls. If I am rushing I partially defrost, slice, dip each slice in matza meal and fry.

Other ways: boil according to directions. or bake fro 1.5 hours with marinara or tomato sauce.

etky ↓

Thu, Jan 10 2013, 11:20 am

OheivYisrael wrote:

I've been a 'boiler' until now but the baking seems so much less of a hassle so I think I will try it. Your method looks really easy. Do you defrost the fish first? Also - we like the fish sweet. Is it still sweet this way (we use Ungers too), w/o the added sugar to the water?

mfb ↓

Thu, Jan 10 2013, 11:29 am

I bake it with 2 tsp salt approx. 4 tbsp sugar and fill the pan halfway with water bake on 350 for 2 hours covered

I like this because I dont have to wash out a fishy pot
when done I take off the wax paper and drain all the water cuz we like it dry

I also got a recipe from here to defrost log put into flaky dough squares egg and bake its deliscious and doesnt taste like fish for pple that dont like fishy taste

↑ OheivYisrael ↓

Thu, Jan 10 2013, 11:30 am

I don't defrost it first, and I don't add ANYTHING to the water. The regular Unger's loaf has sugar in it, so it tastes sweet. I can't tell a difference in the taste between my way and the fish ppl make with spices and onion/carrots added in. Especially if you eat it with chrein.

Enjoy! :-)

↑ etky

Thu, Jan 10 2013, 11:50 am

OheivYisrael wrote:

Thx! I think I'll just stick in some carrot pieces too. I like to decorate the fish slices with cooked carrot.

↑ OheivYisrael ↓

Thu, Jan 10 2013, 12:00 pm

I'm not so picky- I just had to switch from Unger's because it's made in a facility that processes dairy (check the label), and we've got a severe allergy in the family.

I switched to Meal Mart, because it seemed like the safest bet dairy-wise.

↑ mfb ↓

Thu, Jan 10 2013, 12:47 pm

etky wrote:

OheivYisrael wrote:

Thx! I think I'll just stick in some carrot pieces too. I like to decorate the fish slices with cooked carrot.

if you add carrots you would probably want to cut them to small pieces first cuz I found that otherwise it stays hard in the oven

↑ OheivYisrael

Thu, Jan 10 2013, 12:58 pm

mommyfrombrooklyn wrote:

if you add carrots you would probably want to cut them to small pieces first cuz I found that otherwise it stays hard in the oven

True. you can slice the carrots and then serve them that way.
Also, warning- the paper often sticks to the loaf and a bit comes off with the paper. If you prefer, you can bake it without the paper, but since my goal is to make it the least soggy possible, I prefer to leave the paper on.

amme

Thu, Jan 10 2013, 1:09 pm

mommyfrombrooklyn wrote:

etky wrote:

OheivYisrael wrote:

Thx! I think I'll just stick in some carrot pieces too. I like to decorate the fish slices with cooked carrot.

if you add carrots you would probably want to cut them to small pieces first cuz I found that otherwise it stays hard in the oven

you can also stick carrots in the microwave to soften them before putting them in the oven with the fish.

↑ mfb

Thu, Jan 10 2013, 1:11 pm

amme wrote:

mommyfrombrooklyn wrote:

etky wrote:

OheivYisrael wrote:

Thx! I think I'll just stick in some carrot pieces too. I like to decorate the fish slices with cooked carrot.

if you add carrots you would probably want to cut them to small pieces first cuz I found that otherwise it stays hard in the oven

you can also stick carrots in the microwave to soften them before putting them in the oven with the fish.

thanks for this idea I just stopped using carrots cuz they were coming out hard

Hashem_Yaazor

Thu, Jan 10 2013, 1:21 pm

I take the loaf, put it in a loaf pan with a tiny layer of water on the bottom. Sprinkle on onion powder, garlic powder, seasoned salt, black pepper, and paprika and bake for a couple hours. I have an aversion to mushy gefilte fish. It needs no sugar; it has already.

↑ Leahh

Thu, Jan 10 2013, 7:47 pm

Well, I made the fish & I think its mushy. As I was putting it in the oven my dh decided to look in the pan & said it needs more water. So I added more water to make him happy. Next week its gana have a tiny bit of water.

spring13

Thu, Jan 10 2013, 9:02 pm

I never boil it, it's always too soggy/mushy for me that way.

I defrost just enough to unwrap it (running it under lukewarm water works). Then I put it in a greased loaf pan, sprinkle it with salt, pepper, onion powder and garlicpowder, drizzle it with olive oil, and bake at a fairly high temp (400-ish) intil its browned (30-45 mins?). People are always surprised by how awesome it is that way.