Israeli fish kebabs are one of the most popular ways to cook fish in Israel.
Kebabs in Israel, as I have explained in my meat kebabs recipe, are always made from ground meat or in this case fish. Kebabs as they are known in the Western World are called Shish Kebabs in the Middle East. Any fish can be used but the most popular is a flaky white fish. I like using flounder. It is mild and flaky so it beautifully absorbed the spices I add.
My grandmother made these fish Kebabs often and we actually ate them cold the next day. She made them with a delicious tomato spicy sauce drizzled over them. It was usually eaten on Shabbat for lunch. She "kept" Shabbat, which means she observed the rules of Shabbat one of which is not to touch anything electric. So, cold lunches it was and more delicious than hers could not be found.
These fish kebabs can be fried, which is the original and preferred way or they can be baked. Today so many people prefer a healthier diet and like to avoid frying. As always, there is nothing tastier than fried foods but I will add both options here.
So what you will need is:
650 grams (1.5lbs) of flounder or any white flaky fish
1 large potato peeled
3 tablespoons of chopped fresh parsley
2 cloves of garlic - crushed
1 cup of Matzah Meal or breadcrumbs of your choice
1 large egg
1-2 teaspoons of salt or 1 tablespoon Osem consommé bullion soup mix (my preference)
½ teaspoon paprika
½ teaspoon white ground pepper
1 teaspoon cumin
½ turmeric
1 large onion
2 tablespoons olive oil
Canola oil for frying or olive oil for drizzling if baking
All spices can be adjusted to your taste
Option 1 - Frying (preferred)
Cut the potato into quarters. Boil water in a pan and add the potato cooking it until soft. Mash the potato and set aside to cool.
Heat oil in pan and add the chopped onions.
Add spices to the onions. Cook until yellowish and transparent. Let cool.
In a food processor add fish and process to almost completely ground. Not too pasty or mushy. Put in a large bowl. Add all the rest of the ingredients together and mix. I prefer to mix everything by hand that way I am sure everything is blended equally. You can use a wooden spoon if you prefer.
Cover with plastic cling wrap (Saran Wrap) and put in refrigerator for 30 minutes.
With an ice cream scoop or by hand make balls from fish mix and flatten them a little. Lay them out on parchment paper.
In a wide deep frying pan fill canola oil to half way up. Too little oil will burn the bottom of the fish cakes. Drop each fish cake into hot oil. Turn gently using a thin spatula or 2 forks after about 5 minuted or once golden in color and fry for another few minutes until golden all around.
Place on a platter covered with paper towels to absorb the oil.
Option 2 - Baking.
Turn the oven to 350 degrees farenheight. Line a baking sheet with parchment paper and make balls from fish mix using an ice cream scoop or your hands. Flatten them a bit and place on lined baking sheet.
Bake for about 30 minutes or until golden in color turning them once the bottom of the fish cakes look firm and baked.
Place on a dish lined with parchment paper before serving.
That is all there is to making these delicious and tasty Israeli fish kebabs. serve with my Israeli salad, see link below or rice. They can also be served on a platter as an appetizer with your choice of a sauce dip!