Best 4 Fried Fish Balls Recipes
Indulge in the delectable flavors of fried fish balls, a culinary delight that tantalizes taste buds and brings joy to seafood enthusiasts. These golden-brown orbs, crafted from a harmonious blend of fish, herbs, and spices, offer a crispy exterior that yields to a tender, flaky interior, bursting with umami-rich goodness. Served as an appetizer or main course, fried fish balls make a versatile addition to any meal, whether paired with a tangy dipping sauce or nestled atop a bed of fragrant jasmine rice. With variations ranging from classic to contemporary, the diverse recipes in this article cater to every palate, promising an unforgettable culinary adventure for home cooks and food lovers alike. Embark on a journey of taste and discover the art of creating these delectable morsels, transforming simple ingredients into extraordinary culinary creations.
Here are our top 4 tried and tested recipes!
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 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!
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 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.
Tips:
- To ensure the best flavor and texture, use fresh, firm fish fillets for your fish balls. White-fleshed fish such as cod, haddock, or tilapia work well.
- Soak the fish fillets in milk for 15-20 minutes before cooking. This helps to remove any fishy odor and makes the fish balls more tender.
- For a crispy exterior and a tender interior, double-coat the fish balls in breadcrumbs.
- Fry the fish balls in hot oil (at a temperature of 350°F/175°C) until they are golden brown and cooked through. This usually takes about 3-4 minutes.
- Drain the fish balls on paper towels to remove excess oil before serving.
- Serve the fish balls with your favorite dipping sauce, such as tartar sauce, sweet and sour sauce, or chili sauce.
Conclusion:
Fried fish balls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. With the tips provided in this article, you can create perfect fish balls every time. Experiment with different types of fish, seasonings, and dipping sauces to find your favorite combination. Enjoy!
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