Hersh's Super Market
Hersh’s Super Market Supermarket in Allentown
129 S 17th St, Allentown, PA 18104
Monday: 7AM-7PM | Tuesday: 7AM-7PM | Wednesday: 7AM-7PM | Thursday: 7AM-7PM | Friday: 7AM-7PM | Saturday: 9AM-6PM | Sunday: 9AM-5PM
America/New_York time zone
3.4 average rating from 48 reviews for Hersh’s Super Market
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Business Name: Hersh's Super Market
Address: 129 S 17th St
Allentown
Pennsylvania
18104
United States
Allentown
Pennsylvania
18104
United States
Phone: +1 610-821-8336
Google ID: 0x89c43a2f0b11fb43:0xe09467f510eeb0cf
Place ID: ChIJQ_sRCy86xIkRz7DuEPVnlOA
Google Reviews ID: -2.26407E+18
Google CID: 1.61827E+19
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Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
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