FRIED FISH BALLS CHINESE RECIPES

FRIED FISH BALLS RECIPE | MYRECIPES

Fried Fish Balls Recipe | MyRecipes image

Provided by MyRecipes

Yield 5 1/2 dozen

Number Of Ingredients 13

Ingredients

3 pounds freshwater trout fillets, cooked and flaked
½ cup finely chopped onion
½ cup finely chopped green pepper
1 tablespoon chopped fresh parsley
¼ cup lemon juice
¾ cup fine, dry breadcrumbs
2 eggs, beaten
½ cup milk
2 teaspoons spicy brown mustard
2 teaspoons salt
¼ teaspoon pepper
Vegetable oil
Cocktail sauce

Steps:

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.
Note: This makes a delicious appetizer and may be made with any cooked fish.

SPICY FRIED FISH BALLS RECIPE - NYT COOKING

Spicy Fried Fish Balls Recipe - NYT Cooking image

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

Total Time 50 minutes

Yield About 40 fish balls

Number Of Ingredients 19

Ingredients

4 shallots, sliced
4 Thai chiles, sliced
4 makrut lime leaves, stems and spines removed
1 (2-inch) piece fresh or frozen (and thawed) turmeric, peeled and trimmed
1/2 lemongrass stalk, outer layers removed, core thinly sliced
1 tablespoon ground coriander
1/4 teaspoon ground white pepper
1 pound cod filets, cut into 1-inch cubes
4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
2 eggs
2/3 cup coconut milk
4 to 5 tablespoons rice flour
2 Thai chilies, minced
1 garlic clove, minced
1 shallot, minced
Freshly squeezed juice of 1/2 lime
1 tablespoon chinchalok
Canola oil or peanut oil for frying
2 cups panko bread crumbs

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.

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Note: This makes a delicious appetizer and may be made with any cooked fish.

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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.
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