These Fish Balls Will Take You On An Exotic Culinary Trip!
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These fish balls are not only tasty; they are also easy to make. If you have a food processor, it is a breeze!
But even if you don’t have a food processor, all you need to do is chop the fish and other ingredients finely. I like to use panko, but any kind of bread crumbs should do fine. Feel free to add as much or as little chili powder as you’d like. I always serve these with sweet chili sauce to amp up the heat a little bit!
Ingredients
1 lb fresh cod fillets
2 cloves garlic (crushed)
3/4 cup Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped thyme
2 Eggland’s eggs
3/4 cup bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
chili powder, to taste
1/2 scotch bonnet pepper, finely chopped
2-3 cups vegetable oil for frying
1/2 cup Gold Medal flour, for dusting
Instructions:
Wash and pat the fish dry with paper towels. If using frozen cod, give it a good squeeze to get the excess water out. Cut into chunks and place into a food processor, or simply chop the cod fish very fine and mix all the ingredients in a large bowl.
Pulse the fish in the food processor a few times and remember to scrape down the side so you get an even consistency. Add the remaining ingredients except the flour and the vegetable oil for frying.
Shape into small balls for frying. Toss in the flour to evenly coat the outside. Prepare all of the fish balls before you start to fry, as they will cook very fast. You can place them on a parchment lined cookie sheet so they don’t stick as they await their turn in the hot oil.
Heat oil on a medium/high heat and fry the fish balls for 3-4 minutes. If you have a wok, it is great for this purpose. Drain on paper towels and serve with your favorite dipping sauce or ranch salad dressing.
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Quick tip: Serve with hot and spicy chili sauce!