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Fish Balls

Chef.at.Home's picture
Ingredients
  Haddock fillets 2 Pound
  Milk 1 1⁄4 Cup (20 tbs)
  Unsalted butter 4 Tablespoon
  All purpose flour 5 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Capers 2 Tablespoon, chopped
  Mayonnaise 2 Tablespoon
  Eggs 4 , lightly beaten
  Fresh white breadcrumbs 4 Cup (64 tbs)
  Frying oil 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste
  Pepper To Taste
Directions

Put the haddock fillets into a large saucepan with the milk and seasoning.
Cover and cook gently for about 20 minutes, until the haddock flakes easily.
Strain the stock from the haddock into a measuring cup and add more milk, if necessary, to yield 1 1/2 cups.
Remove the skin and bones from the haddock, then flake the flesh.
Melt the butter in a saucepan, and stir in the flour, then gradually stir in the fish stock.
Bring to a boil, stirring all the time until the sauce thickens.
Reduce the heat and simmer very gently for about 10 minutes, stirring frequently.
Add the flaked haddock, parsley, capers and mayonnaise to the fish sauce and beat well together until smooth.
Season.
Spoon the haddock mixture onto a plate.
Cover with plastic wrap and allow to cool, then refrigerate for at least 2 hours, until well chilled.
Shape the chilled haddock mixture into small balls, about 1 inch diameter, with wet hands.
Return the fish balls to the refrigerator to firm up again.
Coat the fish balls with beaten egg and breadcrumbs, then deep fry in hot oil, in batches, for 3-4 minutes, until golden brown.
Drain well on paper towels.
Serve hot or well chilled.
Chilled fish balls may be speared onto toothpicks, and be arranged with the other savories on sticks.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Method: 
Beating
Ingredient: 
Fish

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