The only way I enjoy eating gefilte fish is when it’s breaded and fried.
This is what I do:
one of each
loaf gefilte fish
green pepper
onion
heart of garlic
box mushrooms, sliced
can tomato sauce
let fish defrost about 10-15 minutes just so you can cut it.
crack egg in one bowl and whisk, bread crumbs in another.
slice the gefilte fish into however many slices you like (anywhere from 7-20, or more, or less)
dip in the egg, dip in the bread crumbs.
Heat oil in a skillet. add the slices of breaded gefilte fish. Fry on both sides and lay to rest on a paper towel.
For the sauce:
cut up onions and green pepper into whatever sized pieces you like.
heat a skillet with oil. Place in the onions with some sugar so it caramelizes. When it starts getting softer, add the green pepper and garlic and if you want add oil. When it starts getting soft, add the mushrooms and saute for another minute or two.
Turn off the heat.
Add the tomato sauce. Add about 1/4 cup of either vinegar (regular or apple cider or rice wine) or lemon or lime.
Add either a minced chili pepper (I use jalepeno’) or some chili seeds. add more reg sugar or brown sugar, if you think it needs. Add black pepper if you think it needs. Add salt if you think it needs.
Btw this recipe is the furthest thing from an exact science. I make it up as I go and it is a lot less complicated than it looks but it is delicious.