Fish balls
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.
Jane...I am addicted to your fish balls. I could eat the entire batch quite happily. In fact, I think I ate half of the last batch. Can't wait for you to make them again.
And the flowers look amazing...you are a flower arranging genius!! Let me know when you start giving lessons
See you Wednesday.
Jane...I am addicted to your fish balls. I could eat the entire batch quite happily. In fact, I think I ate half of the last batch. Can't wait for you to make them again.
And the flowers look amazing...you are a flower arranging genius!! Let me know when you start giving lessons
See you Wednesday.
Oh my goodness Jane,....You just brought back a childhood memory from when I was about nine, my Grandmother (Scottish) took me up to Queen & Yonge (in Toronto, Ontario) for fish & chips.
As a Scottish woman, these must have been wonderful, as she wouldn't have spent money on anything that wasn't......anyway, I remember that the man behind the counter put the breaded fish and chips in newspaper!!! I was mortified!! Eating food out of newspaper??? Of course, she said it was fine and I still remember to this day how tasty they were! Thank-you!!
Oh my goodness Jane,....You just brought back a childhood memory from when I was about nine, my Grandmother (Scottish) took me up to Queen & Yonge (in Toronto, Ontario) for fish & chips.
As a Scottish woman, these must have been wonderful, as she wouldn't have spent money on anything that wasn't......anyway, I remember that the man behind the counter put the breaded fish and chips in newspaper!!! I was mortified!! Eating food out of newspaper??? Of course, she said it was fine and I still remember to this day how tasty they were! Thank-you!!
One of the best parts of living in England is a "Chippy Tea" on Friday night after work. It's an old tradition that tons of people still follow. Fish and chips and mushy peas eaten out of newspaper! Comfort food at its greasy best! x
One of the best parts of living in England is a "Chippy Tea" on Friday night after work. It's an old tradition that tons of people still follow. Fish and chips and mushy peas eaten out of newspaper! Comfort food at its greasy best! x
Jane, it's high time you have a recipe section of your website with a link to the blog entry so we can access all these fab recipes at once.
Jane, it's high time you have a recipe section of your website with a link to the blog entry so we can access all these fab recipes at once.
Julie - check the right hand side of the site - you'll find the recipe section there!
Handsmack! Thanks!
Handsmack! Thanks!
Oh dear, just when I thought we could be friends, I see that comment about no purple with orange in bouquets.
Not sure I can proceed -- not even with the imported toothpaste and all.....
Oh dear, just when I thought we could be friends, I see that comment about no purple with orange in bouquets.
Not sure I can proceed -- not even with the imported toothpaste and all.....
My husband always buys too much fish. We keep the extra bits and freeze them. Then, when I have a huge amount, I make Moroccan fish balls with them.
I'm not sure why, but since moving to England, I've extended into cooking Indian, Moroccan, Lebanese and so much more. It's no wonder I've put on weight! Your fish balls look yummy. I'll put them under 'Jewish.'
My husband always buys too much fish. We keep the extra bits and freeze them. Then, when I have a huge amount, I make Moroccan fish balls with them.
I'm not sure why, but since moving to England, I've extended into cooking Indian, Moroccan, Lebanese and so much more. It's no wonder I've put on weight! Your fish balls look yummy. I'll put them under 'Jewish.'
May i know the qty of flour? cos it wasn't stated. thanks
May i know the qty of flour? cos it wasn't stated. thanks