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!
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.
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
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.
ICELANDIC FISH CAKES (FISH BALLS)
A traditional Icelandic dish.
Provided by Fabwick
Time 4h55m
Yield 8
Number Of Ingredients 10
Steps:
- Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
- Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
- Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.
Nutrition Facts : Calories 166 calories, Carbohydrate 6.9 g, Cholesterol 88.2 mg, Fat 4 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 0.5 g, Sodium 171.4 mg, Sugar 2.2 g
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FRIED FISH BALLS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Servings 40-45Estimated Reading Time 3 minsCategory Brunch RecipesCalories 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.
PAN-FRIED FISH BALLS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 136 per serving
- 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.
FRIED FISH BALLS RECIPE | MYRECIPES
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Servings 66
- Combine first 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls. (At this point, balls maybe frozen; when ready to use, partially thaw and fry as directed below. )
- Fry croquettes in 2-inch-deep hot oil (370°) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce.
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