I quite often make fish cakes, even though the Smalls are extremely undecided about fish, unless it comes battered and fried, with chips on the side (English version of chips, i.e. fries)

The other day I decided to make fish balls instead. I Googled a recipe as I wanted to use a white fish rather than my usual fish cakes of either tuna or salmon, and I had no idea how they would turn out.

It was a major winner. They are so completely delicious, I urge you to try them.

 

I had them cooling on the counter and the Smalls went bananas. I didn’t, obviously, tell them they were fish balls. I just said nothing. Mention the ‘f’ word and I think they would have gone running, but as it was, they recognised it was something fried, ergo, unhealthy, and proceeded to swipe about half of them.

(Even the Maniac, who generally eats nothing but cheese and pasta)

FRIED FISH BALLS

Ingredients

• 1 1/2 Lb Haddock Fillet Skinned
• 1 1/2 Lb Cod Fillet Skinned
• 1 and 1/2Medium Onion
• 3 Eggs
• 3 Tsp Salt
• Pinch White Pepper
• 3 Tsp Sugar (I actually ended up adding much more - am guessing around 5 to 6, but you want it to taste slightly sweet and salty)
• 1 Tbsp Oil
• 1/2 cup breadcrumbs (Again, I used tons more - it was far too wet so I kept adding until the mixture was firm enough to roll into loose balls).

Method

1. Wash fish and leave to drain.

2. Peel and chop onion into 1″ chunks. Put into food processor with the eggs seasoning and oil. Process until mixture is a smooth paste

3. Pour into large bowl add flour, stir and leave to swell.

4. Cut fish into 1″ chunks and put into the food processor half at a time. Process for 5 seconds until the fish is finely chopped.

5. Add to onion mix puree and blend by hand.

6. The mixture should be firm enough to shape into a ball about the size of a large meatball. If not firm enough add a little more of the breadcrumbs, if too firm add a little water.

7. Add enough oil (about 1″ deep) to a frying pan and heat. Carefully lower fish balls into oil and fry turning often over a moderate heat until they are an even brown. Remove when cooked and drain on kitchen roll. Can be served hot or left to cool.

I also need to show you a picture of these flowers. Only because I picked them up in Stop and Shop, and it just goes to show you that grocery store flowers can look gorgeous. The trick is to arrange them in your hand, adding each flower at an angle, then cutting the stalks short. Also, make sure the colors blend - no purples with oranges please.

These are just supercheap Alstromeria (which lasts forever), lilac roses, and green Hypericum berries, arranged in a tight bunch, short stalks in a simple square vase. Aren’t they gorgeous? And for around thirty dollars, they look like a fancy floral arrangement that should have cost an awful lot more.

This entry was posted on Monday, October 6th, 2008 at 5:05 pm and is filed under Miscellaneous, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.