For a richer flavor, try using a combination of white fish, such as cod and haddock, or add a touch of smoked paprika to the fish mixture. If the fish mixture is too wet, add more panko bread crumbs, one tablespoon at a time, until it reaches the desired consistency. Be sure to maintain the oil temperature at 350°F (175°C) for optimal frying. If the oil is too cold, the fish balls will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside and may not be cooked through on the inside. Serve immediately with your favorite dipping sauce, such as tartar sauce, sweet chili sauce, or a squeeze of fresh lemon juice.
Fish Balls
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS0
Transform humble white fish into delectable golden spheres! These fish balls are a delightful and economical way to create a satisfying meal, perfect as an appetizer or a light main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol117 mg
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Fiber2 g
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Protein29 g
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Saturated Fat4 g
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Sodium645 mg
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Sugar2 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Season the fish fillets generously with salt and freshly ground black pepper. (2 minutes)
02
Step
7 mins
Heat the olive oil in a large skillet over medium heat. Add the seasoned fish and cook until almost completely opaque and easily flaked with a fork, flipping once. (7-10 minutes). Transfer the cooked fish to a mixing bowl and flake it apart with a fork.
03
Step
2 mins
Add the mashed potatoes, chopped green onions, beaten egg, flour, and Creole seasoning (if using) to the bowl with the flaked fish. Mix thoroughly until well combined. (3 minutes)
04
Step
3 mins
Gradually add the panko bread crumbs, one tablespoon at a time, until the mixture is moist but holds its shape when gently pressed together. The amount of panko needed may vary depending on the moisture content of the potatoes and fish. (2 minutes)
05
Step
5 mins
Gently form the fish mixture into small balls or patties, about 1 1/2 to 2 inches in diameter. Lightly dust your hands with flour to prevent sticking. (10 minutes)
06
Step
5 mins
Heat the vegetable oil in a deep fryer or large, heavy-bottomed saucepan to 350°F (175°C). A thermometer is helpful to maintain the correct temperature. (5 minutes)
07
Step
5 mins
Carefully lower the fish balls into the hot oil, working in batches to avoid overcrowding the fryer. Fry until golden brown and cooked through, about 3-5 minutes per batch, flipping once halfway through. (3-5 minutes)
08
Step
2 mins
Remove the fried fish balls with a slotted spoon and drain on a wire rack lined with paper towels to remove any excess oil. (2 minutes)
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