SPICY FRIED FISH BALLS
My deliciously spicy island twist on fish balls. Serve this with your favorite dipping sauce.
Provided by CaribbeanPot
Categories Pescatarian Finger Food Kid-Friendly Easy Shellfish-Free Spicy Soy-Free Game Day Entertaining Summer Food Processor Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 45m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 190 calories, Protein 2.8 g, Fat 19.6 g, Carbohydrate 2.2 g, Fiber 0.1 g, Sugar 0.1 g, Sodium 71.2 mg, SaturatedFat 15.7 g, TransFat 0.0 g, Cholesterol 17.6 mg, UnsaturatedFat 2.8 g
SPICY FRIED FISH BALLS
While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you'd usually find otak-otak steamed, he rolls it into balls and deep-fries them as a cocktail snack for 230 Fifth, a rooftop bar where he consults on the menu.
Provided by Melissa Clark
Categories appetizer
Time 50m
Yield About 40 fish balls
Number Of Ingredients 19
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.
SPICY FISH BALLS. RECIPE - (4.1/5)
Provided by Jan_C
Number Of Ingredients 12
Steps:
- Wash and pat the fish dry with some paper towels. If you're using frozen (pre packaged) cod, give it a good squeeze as there's usually a lot of water in it. Then cut into chunks and place into a food processor. The entire recipe will be done in the food processor, but if you don't have one, don't fret. Simply chop the cod fish very fine and mix all the ingredients in a large bowl. Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency. Then add all the other ingredients except the flour and the veg oil for frying. Please remember to chop the herbs very fine and crush the garlic. The scotch bonnet pepper should also be very fine and do remember to wear gloves when handling them. Additionally, wash your hands with soap and water immediately after handing. Pulse for a minute or two (remember to stop to scrape down), until you have a well mixed consistency. Now it's time to shape this into the small balls for frying. Take about a teaspoon full amount and roll in your hands to form the ball. Then toss in the flour (all purpose flour) to evenly coat the outside. This will help you get that lovely golden brown colour when fried. Be sure to do them all before you start to fry, as they will cook very fast. You can place them on a parchment lined cookie sheet so they don't stick as they await their turn in the hot oil Heat your oil on a medium/high heat and fry these for 3-4 minutes. I love using my wok for this as it maintains an even heat and with the high sides, I don't make a mess on the stove. Drain on paper towels and serve with one of the many sauces I've shared over the past few years. Check the recipe index for the tamarind sauce, there's the honey mustard mango sauce, the shado beni sauce and about 8 other spicy sauces there.
FISH BALLS
Balls can be made in advance and can also be frozen. I made the sauce on the side, but is not in the photo. Bon appetit!
Provided by quid_pro_quo
Categories Lunch/Snacks
Time 50m
Yield 25 balls
Number Of Ingredients 11
Steps:
- Cut fillet of cod into small cubes (I used a meat grinder, therefore it required an addition of flour).
- Add the lemon juice, cream, salt and ground black pepper.
- Gently form 25 small balls.
- One layer of puff dough divided into 4 parts, each part to unroll and cut into thin strips (about 5 mm width).
- Cover fish balls completely with strips of dough.
- Slightly press strips to balls.
- Fry balls in a plenty of oil 3-4 minutes (I baked balls in oven).
- For sauce :.
- Mix olive oil with white wine vinegar, minced garlic, a pod of hot pepper and honey.
BARBADOS SPICY FISH BALLS
I found this on a Caribbean food blog and it sounds delicious! They are a great appetizer, or serve them as a main dish, either with a dipping sauce, or a squeeze of lemon.
Provided by AlaskaPam
Categories Meatballs
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and pat dry the cod fillets and cut them into chunks. Put them into a food proccessor and pulse a few times to chop to an even consistency. Add the rest of the ingredients, except the flour and oil. Pulse until well mixed, scraping the sides down a few times to make sure everything is incorporated.
- Take a small spoonful at a time of the mixture and roll it into a ball in your hands, Continue with the rest of the mixture. Dust the fish balls with the flour.
- Heat the oil on medium high, and fry the fish balls a few at a time for 3-4 minutes until they are golden brown. Drain them on paper towels and enjoy!
Nutrition Facts : Calories 1314.6, Fat 118.8, SaturatedFat 18.6, Cholesterol 158.4, Sodium 678.6, Carbohydrate 28.4, Fiber 1.5, Sugar 1.7, Protein 35.1
SPICY FISH BALLS IN TOMATO SAUCE
I adapted this one from a great cookbook called 'The Fish Cookbook'. A good all year round recipe, I like to serve this with roast potatoes and a green vegetable.
Provided by Zoe4782
Categories Healthy
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash the fish, pat dry with kitchen paper and cut into small pieces.
- Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy.
- Chill the mixture for an hour.
- Whizz all the sauce ingredients together in a food processor or blender to make a smooth sauce.
- When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C).
- Heat a little oil in a heavy frying pan.
- Using your hands, form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown.
- Place the cooked fish balls in a shallow baking dish and pour over the sauce.
- Bake in the oven for 20 minutes until bubbling.
Nutrition Facts : Calories 438.4, Fat 13.2, SaturatedFat 5.9, Cholesterol 213.3, Sodium 483.9, Carbohydrate 36, Fiber 3.5, Sugar 6, Protein 32.9
TAGINE OF FISH BALLS
Morrocan fish dish from "Made in Morocco". Traditional cooked in a tagine, but if you don't have one use a wide shallow frypan with a tight fitting lid.
Provided by Coasty
Categories Moroccan
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cube the fish and place in a processor and process to form a rough textured paste. Pour into a bowl and combine with breadcrumbs, garlic, chilli, ginger root, coriander, egg white and lemon juice. Season with salt and pepper and mix well.
- Place the saffron in the warm water and set aside.
- Wet hands and shape mixture into 24 balls.
- Heat a pan and add some of the ghee and gently fry the fish balls. Set aside.
- In the same pan the remainder of the ghee and add saute onions on very low heat for 5 minutes Add the ground ginger, saffron and water, diced lemon ride and stock. Bring to the boil and simmer for 15 minutes.
- Return fish balls to the pan cover and cook gently for 10 minutes.
- Scatter with parsely and serve.
Nutrition Facts : Calories 102.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.6, Sodium 209.3, Carbohydrate 19.6, Fiber 2.9, Sugar 3.3, Protein 5.2
FRIED FISH BALLS FROM BRUSSELS
Make and share this Fried Fish Balls from Brussels recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 13
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.
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