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Fish Balls

  Butter 2 Tablespoon
  Sifted all purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cream 1 Cup (16 tbs)
  Flaked cooked fish 3 Cup (48 tbs) (Cod, Trout, Fillet Of Sole, Whitefish)
  Egg yolk 1 , beaten
  Eggs 2 , slightly beaten
  Fine dry bread crumbs 1 Cup (16 tbs)

1. Set out a deep saucepan or automatic deep-fryer and heat fat to 350 °F.
2. Heat butter over low heat in a saucepan.
3. Blend in flour, salt and pepper.
4. Heat until mixture bubbles. Add cream gradually, stirring constantly.
5. Cook rapidly, stirring constantly, until mixture thickens. Remove from heat; cool.
6. Meanwhile, flake finely enough cooked fish to yield 3 cups.
7. When sauce is cool, blend in the fish and 1 egg yolk.
8. Shape mixture into balls 1 in. in diameter. Dip balls into 2 eggs.
9. To coat evenly, roll balls in bread crumbs.
10. Deep-fry Fish Balls in heated fat. Deep-fry only as many balls at one time as will float uncrowded one-layer deep in the fat. Turn balls often. Deep-fry 2 min., or until lightly browned. Drain; remove to absorbent paper.
11. Keep Fish Balls warm for the smorgasbord.

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Fish Balls Recipe