Ingredients:
1 1/2 lbs skinless non oily white fish fillets, cut into 1 inch pieces
1 tablespoon minced garlic
1/2 cup matzo meal
2 large eggs
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 pinch cayenne
1 cup vegetable oil
1 (8 ounce) cans tomato sauce
1 cup water
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Directions:
In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth.
Chill, covered, for 1 hour or until cold.
Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of wax paper.
In a large skillet, heat the vegetable oil till hot but not smoking.
Fry the fish rolls in batches, turning once, until golden.
Drain on paper towels.
The fish rolls may be made 1 day in advance and kept covered and chilled.
In a clean skillet, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated through.
Add the rolls.
Simmer, covered, for 10 minutes.
Remove the skillet from the heat and let fish rolls cool in sauce.
Serve chilled or at room temperature.
Servings: 16
Time preparation: 20 min.
Time total: 35 min.