Plat principal
Fish Balls
Fish balls made from boiled, flaked fish mixed with onion, garlic, tomato, parsley, black pepper and egg, then rolled and fried until golden. They can be cooked crisp or kept moister with a touch of lemon.
Prep25 min
Cooking25 min
Total50 min
Servings5
DifficultyMedium
Calories300 kcal
Preparation
50 min- Clean and cut the fish.
- Boil it with a little water and salt for 15 minutes, then set aside.
- Wash and blend your seasonings (onions, black pepper, parsley, garlic, tomatoes).
- Take the fish again and flake it. Remove the bones, the skin and the heads so as to collect only the flesh.
- In a salad bowl, knead the flesh to make sure there are no more bones.
- Add your seasonings followed by the 3 eggs, then mix everything until you obtain a fairly smooth paste.
- Roll your balls.
- Preheat oil in a frying pan or a deep fryer.
- Drop them into the hot oil, let them brown and remove them. PS: brown them well if you prefer them crisp. Otherwise, just add a little more lemon juice so they are not too dry.
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