Tzipis Egyptian Ground Fish Rolls Recipes

TZIPI'S EGYPTIAN GROUND FISH ROLLS

Steps:

• 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.

CRISPY TILAPIA FILLETS WITH FENNEL-MINT TZATZIKI

Steps:

• Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
• Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.