FISH BALLS
Great for when you don't have enough fish to feed the family.
Provided by EricAndSheriCooking
Time 40m
Yield 4
Number Of Ingredients 10
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
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.
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.
FRIED FISH BALLS
Make and share this Fried Fish Balls recipe from Food.com.
Provided by OceanIvy
Categories < 15 Mins
Time 10m
Yield 1-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients until light.
- Form into balls.
- Fry in butter!
FRIED FISH
Steps:
- Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
- Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.
DEEP FRIED FISH BITES
A great recipe found in Jean Pare's Company Cookbook "Fish and Seafood" We used whitefish caught in Lake Superior. Great appy or main course as fish patties. We doubled the recipe and served as an appetizer
Provided by karen in tbay
Categories Whitefish
Time 16m
Yield 32-36 balls
Number Of Ingredients 15
Steps:
- Cover fillets with water in saucepan. Bring to a boil.
- Simmer covered for 5 minutes until fish flakes when tested with a fork.
- Drain, cool and flake.
- Beat 1 egg with fork in bowl. Add next 9 ingredients. Add fish. Mix well.
- Let stand 10 minutes so crumbs absorb moisture.
- Shape mixture into 1 inch balls.
- Beat 2 large eggs and 2 tbsp water together with fork.
- Dip ball in egg mixture and coat with crumbs.
- Deep fry in hot 400F fat until browned.
- Serve with picks and seafood sauce.
- To make as patties, form into 4 patties and dip in bread crumbs.
- Brown on both sides in 2 tbsp hard margarine not butter.
FRIED TUNA FISH BALLS
Make and share this Fried Tuna Fish Balls recipe from Food.com.
Provided by OceanIvy
Categories Tuna
Time 25m
Yield 33 balls
Number Of Ingredients 8
Steps:
- Drain tuna; SAVE the oil!
- Heat 1 TB of tuna oil in saucepan, mix in the flour, blend until smooth.
- Remove from burner and add milk.
- Continue stirring.
- Add in onion, salt, pepper, and cayenne.
- Place back on burner.
- Stir constantly.
- Cook mixture until smooth but thick.
- Remove from heat add in egg and tuna fish.
- Refrigerate until firm,then roll into 3/4 inch balls.
- Roll tuna balls in flour.
- Fry in deep fat (375°F),until nice and golden.
- Drain on paper towels, insert toothpicks and serve!
DANISH FISH BALLS
These are delicious and versatile. These are traditional in the Danish Mock Turtle soup. Serve them as an appetizer with a dip or make it as a fish loaf. Any way it is good In one of the pictures you will see that I made a sauce and fried them - these went over really well. They are wonderful in a curry sauce
Provided by Bergy
Categories Danish
Time 50m
Yield 1 recipe to go with the Mock Turtle, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix seasoning with the minced fish and the flour.
- Beat the mixture very well and integrate the butter.
- Add eggs one at a time.
- Gradually add the liquid.
- If the mixture curdles stand the bowl in hot water and whisk until it is smooth again.
- Check your seasoning.
- Shape the farce into round balls using 2 spoons dipped in hot water.
- Bring about 2 pints of salted water to a boil.
- Cook one ball to check the consistency.
- Add more egg if the ball is too soft, or cream if it is too stiff.
- If the ball is right cook all the balls, they only take a minute to cook and float when done.
- Serve as an appetizer, use in the Danish mock turtle soup or make it in a ring shaped mold and serve it with a sauce as your main course.
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FRIED FISH BALLS RECIPE | DELICIOUS. MAGAZINE
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5/5 (2)Category Fritter RecipesServings 40-45Calories 54 per serving
- Put the fish in a food processor and whizz until minced. Transfer to a large mixing bowl and add the onion, carrot, egg, matzo meal, sugar, salt and a few grindings of black pepper. Use your hands to mix everything together well.
- Heat the oil in a large, deep, heavy-based saucepan to 170°C when tested with a digital probe thermometer (or until a cube of bread turns golden brown in 30-40 seconds). Take a walnut-size piece of the mixture and form into a ball then, using a slotted spoon, drop it into the hot oil and cook for 7-8 minutes until deep golden brown.
- Leave the ball to cool, then taste for seasoning. Add more salt or pepper to the mixture in the bowl if you like, then take pieces and form into 40-45 rounds the size of ping pong balls, putting them on a tray ready to fry.
- Fry the fish balls in batches, as above, ensuring each batch is cooked through and checking the oil temperature stays constant.
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