Fish Balls are a popular and versatile dish enjoyed in many cultures, particularly in Asian and Mediterranean cuisines. These tender, bite-sized morsels are made from finely minced fish, blended with simple seasonings and breadcrumbs, then shaped into balls and either fried or simmered in a flavorful sauce. Perfect as an appetizer, snack, or even a main course, fish balls are light yet flavorful, and can be served with dipping sauces or added to soups and curries. Their delicate texture and savory taste make them a delightful way to enjoy seafood in a fun, shareable format.
Ingredients
- 1 lb white fish fillets (cod, haddock, or tilapia), finely minced
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika or cayenne pepper (optional, for heat)
- Oil for frying
Instructions
- Prepare the Fish Mixture: In a large bowl, combine the minced fish, breadcrumbs, beaten egg, garlic, parsley, lemon juice, salt, pepper, and paprika (if using). Mix until all the ingredients are well incorporated and the mixture is smooth.
- Shape the Fish Balls: Using your hands, form the mixture into small balls, about 1 inch in diameter. If the mixture is too sticky, wet your hands slightly to help shape the fish balls.
- Fry the Fish Balls: Heat about 1/4 inch of oil in a skillet over medium heat. Once the oil is hot, carefully add the fish balls, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, until golden brown and cooked through.
- Drain and Serve: Remove the fish balls from the skillet and drain them on a paper towel-lined plate to remove excess oil. Serve hot with your favorite dipping sauce, such as tartar sauce, sweet chili sauce, or a yogurt-based dip.
Enjoy your Fish Balls, a deliciously tender and savory seafood treat that’s perfect as a snack, appetizer, or main dish!
