FISH BALLS HOT POT RECIPES

Steps:

• We'll start by finely mincing our tilapia. Beat it down with the blunt edge of our knife to flatten it. Repeat this 1-2 more times to tenderize the fish. We want this to be as tender and paste-like as possible.
• Just like our fish, we'll finely mince our shrimp.
• With the blunt side of our knife, spatula, paddle, etc, we'll mix the tilapia and shrimp together, and flatten it. Make sure to do this thoroughly.
• We'll finely chop some cilantro, green onion.
• Mix salt, sugar, white pepper, chicken bouillon, egg, cornstarch in a bowl.
• Add the fish paste and greens to the bowl, and mix thoroughly for 2-3 minutes.
• This is a traditional technique - we'll take clumps of fish paste and slam it down on the bowl.
• Cover and refrigerate for at least 30 minutes

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.