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Fish Balls

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  Whitefish 3 Pound
  Carp 1 Pound
  Pike 2 Pound
  Onions 4
  Raw eggs 2
  Sugar 1⁄2 Teaspoon
  Cracker meal 2 Teaspoon
  Fish stock 3 Quart
  Carrots 2 , cut in 1/2-inch slices
  Salt To Taste
  Pepper To Taste

Filet fish, but retain the heads and vertebrae.
Salt the fish and refrigerate while you make the stock.
Combine the fish heads and vertebrae with 2 chopped onions, a little salt and pepper, and cover with water.
Bring stock to a boil and simmer gently for 15-20 minutes.
Put the fish and 2 additional onions through a food chopper, and grind them finely.
To this mixture add the eggs, sugar, salt and pepper.
Add cracker meal, and chop until the mixture is thoroughly blended.
Shape into balls 2-3 inches in diameter.
Immerse the balls in the boiling stock (add water to cover if necessary) and cook, covered, for about 2 1/2 hours, until the fish turns white and doubles in size.
Add carrots to the pot 30 minutes before the fish balls are finished.

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Fish Balls Recipe