Recipe

Classic Gefilte Fish

Tender poached fish patties with a gently sweet onion bite, served chilled with horseradish and carrots.

By Matt Campbell

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4.7

A platter of chilled gefilte fish patties arranged with carrot coins and dill, with a small bowl of horseradish on a simple white table setting

Gefilte fish has a reputation. Mostly because a lot of us met it for the first time out of a jar, cold, and a little too committed to the idea of gel. Homemade is a whole different story. You get tender fish patties that taste clean and savory, with just enough sweetness from onions and carrots to feel like proper holiday comfort food, not a dare.

This version is the one I’d hand to a friend who wants tradition and a result they actually want to eat. We use a simple poaching broth, keep the mixture cold, and add a tiny bit of starch so the patties stay plush instead of bouncy. Serve it with horseradish, taste as you go, and do not stress if your patties are not perfectly symmetrical. They will disappear anyway.

Raw fish fillets, onions, carrots, eggs, matzo meal, salt, pepper, and fresh dill laid out on a light kitchen counter with a cutting board and mixing bowl

Why It Works

Tender texture, not rubbery: Chilling the mixture and poaching gently keeps the fish delicate.
Real flavor with simple ingredients: Onion, carrot, and a well salted broth do most of the heavy lifting.
Make-ahead friendly: Gefilte fish is at its best chilled overnight, which is honestly the dream when you have a full table to juggle.
Flexible fish choices: Whitefish, pike, carp, cod, and haddock all work. Use what you can find and afford.

Pairs Well With

Storage Tips

Refrigerator: Store gefilte fish in an airtight container, ideally nestled with some of the poaching broth and carrots so it stays moist. Refrigerate up to 4 days (for best quality). The flavor actually gets better after the first night.

Freezer: Freeze patties in a single layer on a parchment lined sheet pan until firm, then transfer to a freezer bag or container. Add a little broth if you have it. Freeze up to 2 months (for best quality).

Thawing: Thaw overnight in the fridge. Serve cold, or let it sit at cool room temp for 10 to 15 minutes to take the chill off.

Serving leftover tip: If the patties seem dry after a couple days, spoon a little broth over them and give them 20 minutes in the fridge. It’s a tiny reset button.

Extra broth: Strain and refrigerate the poaching broth and vegetables. Use it within a few days as a light fish stock for soup, or freeze it for later.

Common Questions

What fish is gefilte fish made from?

Traditionally it’s a mix of freshwater fish like carp, pike, and whitefish. At home, you can absolutely use what is accessible. A blend of whitefish plus a mild flaky fish (cod or haddock) gives a nice balance of flavor and texture.

Does it taste “fishy”?

Not when it’s fresh and seasoned well. The poaching broth and onions mellow things out, and serving with horseradish adds that bright, sinus-clearing contrast that makes each bite feel lighter.

Why did my gefilte fish fall apart?

Usually one of three things: the mixture was too warm, there was not enough binder, or the poaching simmer was too aggressive. Keep the mixture cold, include the matzo meal or breadcrumbs, and keep the broth at a bare simmer, not a rolling boil.

Can I bake it instead of poaching?

You can, but poaching is more forgiving and keeps the patties moist. If you bake, cover tightly and add a splash of broth to the pan.

How do I make it sweeter, like the kind my family loves?

Add 1 to 2 teaspoons sugar to the broth, and use more carrots and onion. Taste the broth before you add the patties. It should taste pleasantly seasoned and lightly sweet.

Should the mixture be chunky or smooth?

Both are legit. For a lighter, more tender bite, keep it finely chopped. For a smoother, more classic deli-style texture, process a little longer until it’s closer to a paste. Either way, keep it cold so it stays cohesive.

Oval gefilte fish patties gently simmering in a wide pot of clear broth with carrot slices and onion pieces, shot from above on a stovetop

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large wide pot or Dutch oven with lid
Food processor (helpful) or a sharp knife for fine chopping
Large mixing bowl
Slotted spoon
Sheet pan or plate for chilling patties
Instant read thermometer (optional, helpful for checking doneness around 145°F or monitoring broth temperature)

The first time I tried making gefilte fish from scratch, I treated it like a “project.” The kind where you overthink everything, stop tasting, and end up with something technically correct and emotionally boring. The second time, I cooked it like a regular weeknight meatball situation: keep it cold, season with confidence, poach gently, and call it done. That batch tasted like what I always wanted gefilte fish to be, cozy and clean with that horseradish punch that makes you sit up straight. It’s a traditional dish, sure, but it’s also just good food when you let it be.