Barbados Spicy 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.

BARBADOS SPICY FISH BALLS

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!

BRAZILIAN CODFISH BALLS

Steps:

• Put the potatoes in a pot and cover with the clam juice. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 20 minutes. Remove the potatoes with a slotted spoon and place in a bowl. To the cooking liquid, add the onion and bay leaf; bring to a simmer for 3 minutes. While the potatoes are still hot, mash with a hand masher and set aside. Add the cod to the simmering broth and cook until the fish is opaque, about 3 minutes. Remove the fish with a slotted spoon and add to the mashed potatoes.
• Add the eggs, cilantro, hot sauce, and salt to the fish and potato mixture. Mix until well combined. Cover with plastic wrap and refrigerate until completely cooled and firm, at least 4 hours or preferably overnight.
• Preheat the oven to 400 degrees F. Coat a baking pan with nonstick cooking spray. Spread the bread crumbs on a plate.
• Using an ice cream scoop, roll the chilled fish and potato mixture into 2-inch balls. Then roll each ball in bread crumbs to coat completely. Put the codfish balls on the prepared pan and spray the tops lightly with nonstick cooking spray, this will make them really crispy. Bake until the codfish balls are nicely browned, 20 to 25 minutes. Put the codfish balls on a platter and garnish with cilantro.

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.

FISH BALLS

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.

SPICY FISH BALLS IN TOMATO SAUCE

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.

SPICY FISH BALLS. RECIPE - (4.1/5)

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.