Spicy Fish Boulettes Food

SPICY FISH BOULETTES

Steps:

• 1. In a food processor or blender, blend the first seven ingredients. Transfer to a bowl.
• 2. Cut fish in cubes and process until smooth. Add to onion mixture with bread crumbs and milk.
• 3. Oil your hands and shape into walnut sized balls.
• 4. Pour about 1 to 2 inches of oil into a large sauté pan and heat to 175 degrees. Deep fry boulettes in batches until browned and cooked through.
• 5. I serve mine with Spicy Lime sauce...yummy!

SPICY CRAWFISH BOULETTES

Steps:

• 1. Place crawfish, onion, bellpepper, celery, parsley, and garlic into a food processor. Use the pulse option, and spin until crawfish pieces are approximately 1/4″.
• 2. In a large bowl, mix bread crumbs, egg, and Mr. Pete's Cajun Seasoning. In another pan, pour in Mr. Pete's Seasoned Cajun Oyster fry.
• 3. Using the mixture from the food processor, hand roll 12- 2″ balls. Dip balls into bread crumb, egg, and seasoning blend, then into Mr. Pete's Seasoned Cajun Oyster Fry. Coat balls thoroughly.
• 4. Heat your oil to 350 degrees. (I like to use a deep fryer to ensure the boulettes are cooked evenly, but you may pan fry them as well.) Place boulettes into oil, and fry until golden brown. Remove from fryer and drain on absorbent paper towels.***This dish can be served as an appetizer or as a meal, and with or without a seafood dip. This recipe yields approximately 12 balls.

BOULETTES DE POISSON (SENEGAL FISH BALLS)

Steps:

• Combine water, 1/4 teaspoon chili powder, salt, pepper, and eggs in a small bowl, stirring well with a whisk.
• Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Add 2 tablespoons egg mixture, fish, parsley, and garlic; process until a thick dough forms. Shape dough into 16 (1-inch) balls.
• Heat oil in a large nonstick skillet over medium-high heat. Dredge fish balls in flour and dip in remaining egg mixture. Add fish balls to pan; sauté 10 minutes or until browned on all sides, turning frequently.
• Combine 1/2 teaspoon chili powder and cocktail sauce. Serve with fish balls.