Fried Fish Balls Recipes

SPICY FRIED FISH BALLS

Steps:

• Wash and pat the Cod Fillet (1 pound) and dry with some paper towels. Then cut into chunks and place into a food processor.
• Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency.
• Add the Parmesan Cheese (3/4 cup), Fresh Parsley (1 tablespoon), Fresh Thyme (1 tablespoon), Garlic (2 clove), Egg (2), Panko Breadcrumbs (3/4 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Scotch Bonnet Pepper (1/2).
• Pulse for a minute or two and remember to stop to scrape down, until you have a well mixed consistency.
• Shape this into the small balls for frying. Take about a tablespoon's worth of filling and roll in your hands to form the ball.
• Roll balls in All-Purpose Flour (1/2 cup) and coat evenly.
• Heat the Vegetable Oil (as needed) over medium-high heat and fry balls for 3-4 minutes. Drain on paper towels.
• Serve warm with your favorite dipping sauce.

SPICY FRIED FISH BALLS

Steps:

• To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
• In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
• To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
• In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

FRIED FISH BALLS

Steps:

• Mix all ingredients until light.
• Form into balls.
• Fry in butter!

FRIED FISH BALLS FROM BRUSSELS

Steps:

• Mix the flour and salt with the oil and the beer, beating well together.
• Cover and leave in the kitchen, not the refrigerator or the cool larder, until required.
• This gives the batter a chance to ferment slightly, which improves its texture.
• Just before the batter is about to be used, beat the egg whites until stiff and fold in carefully.
• Remove any skin or bones from the cooked fish.
• Mash the boiled potatoes and mix the fish, potatoes, chopped garlic, herbs and the softened butter together.
• Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid.
• Use only one egg yolk if this gives the right consistency, or the second egg yolk and a drop of milk if the mixture is too dry.
• Season to taste.
• Take a tablespoon of the mixture, roll between the palms of your hands, into a small ball: continue until all the mixture has been used up, flouring your hands from time to time.
• Using a fork, dip each ball in the batter and then plunge into hot fat.
• When brown and crispy, remove and serve with tomato sauce or mayonnaise.