Fisk Boller Fish Balls Recipes

FISK BOLLER - FISH BALLS

Fisk Boller - Fish Balls image

From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories Scandinavian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 whole herrings (or fish of your choice)
salt and pepper, to taste
1/8 teaspoon ground ginger
1/2 cup cream
butter, melted

Steps:

Skin herring; bone and grind.
Add seasonings and cream.
Form into balls and saute in butter.

Nutrition Facts : Calories 58.3, Fat 6.2, SaturatedFat 3.9, Cholesterol 22.1, Sodium 6.8, Carbohydrate 0.6, Protein 0.4

FISH BALLS

Fish Balls image

Great for when you don't have enough fish to feed the family.

Provided by EricAndSheriCooking

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound white fish fillets
2 tablespoons olive oil
salt and ground black pepper to taste
2 ½ cups mashed potatoes
½ cup chopped green onions
1 large egg, well beaten
2 tablespoons all-purpose flour
1 pinch Creole seasoning, or to taste
1 cup panko bread crumbs, or as needed
1 cup vegetable oil for frying, or as needed

Steps:

Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.

Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.8 g, Cholesterol 117.3 mg, Fat 21.8 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 3.6 g, Sodium 645.1 mg, Sugar 2.4 g

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