Fried fish Balls
(Cook With Harish)
These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these Fish balls are just what you need to satisfy your taste buds. I am so glad to be sharing it today.
I don’t know about you, but I am a big fan of cooking seafood during the week. I love that fish cooks faster than any other meat. Plus, it is healthier. Luckily, we have a great fish market in our city that sells super fresh fish with affordable prices. Sometimes they even offer sales on the fish that is currently in season. Last week, river sole was on sale so I picked up a few fillets to make this fish balls.
Fish Balls with garlic Aioli
- 300 g fish bone less Mince river sole, basa any fish you can choose
- 4 tbsp corn starch
- 1 tbsp red chili powder
- 1 tbsp coriander Powder
- red onion , Fresh Coriander roots
- green chili, garlic and ginger
- salt and White pepper to taste
- vegetables oil for frying balls
- 200 g flour
- 4 whole Eggs
- 200 g Breadcrumb
- To make fish balls, Onions, chilies, coriander Roots, ginger ,garlic, coriander powder red chili powder and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to a bowl.
- In food processor, blend fish to make a smooth paste add eggs and flour.
- Transfer to a bowl with Onions, chilies paste and mixed properly with fish.
- In a bowl mix fish, about 2-1/2 tablespoons corn starch, and salt. Oil your palm and knead the fish, making into very smooth dough. If needed oil your palm again and dust the corn starch over the dough as needed.
- Divide the dough into 15 pieces and roll them between your palms, making them into smooth balls.
- Then, take a bowl and beat the eggs in it. Take a plate with all purpose flour. In another plate, spread the breadcrumbs.
- Now take the fish balls, roll them on the all-purpose flour, then dip in the egg mixture and then roll them again on the bread crumbs.
- Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little breadcrumb in the oil.
- Drop the fish balls slowly in the oil making sure don’t overlap them.
- Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes.
- Serve with garlic aioli and garnish with parsley sprig.