Are you looking for a delicious and easy way to enjoy the flavors of Brussels sprouts? Look no further than fried fish balls! Made with a combination of Brussels sprouts, fish, and spices, these delectable morsels are a perfect appetizer, snack, or main course. Whether you prefer them crispy on the outside and soft on the inside, or pan-fried until golden brown, there's a recipe out there to suit your taste. So, gather your ingredients, heat up your skillet, and get ready to indulge in a culinary delight that will leave you craving more.
Let's cook with our recipes!
FRIED BRUSSELS SPROUTS WITH FISH SAUCE CARAMEL
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- For the fish sauce caramel: Combine granulated sugar and 1/2 cup water in a saucepan and cook, without stirring, over medium-low heat, until the mixture is nicely amber colored, about 15 minutes. Remove from heat and CAREFULLY add brown sugar, fish sauce, lime juice and salt; it may splatter. Stir to combine. If the mixture seizes, return to low heat and stir until fully incorporated.
- For the Brussels sprouts: Bring oil to 350 degrees F in a deep-fryer. Trim bottoms of sprouts and halve lengthwise.
- Fry sprouts until they are crispy with some char, about 2 minutes. Remove from heat and drain.
- While still hot, toss with fish sauce caramel, garnish with Garlic Chips, red chiles and fresh lime wedges.
- Bring oil to 350 degrees F.
- Thinly slice garlic cloves. Quickly fry to a light golden brown, 1 to 2 minutes. (Don't let them get dark brown, or they will become bitter.) Remove from heat and drain on paper towels.
SPICY FRIED FISH BALLS
While eating in Kuala Lumpur food stalls, Zak Pelaccio, chef of Fatty Crab and 5 Ninth restaurants in Manhattan, first tried otak-otak, an intense, spicy mackerel paste. Although in Malaysia you'd usually find otak-otak steamed, he rolls it into balls and deep-fries them as a cocktail snack for 230 Fifth, a rooftop bar where he consults on the menu.
Provided by Melissa Clark
Categories appetizer
Time 50m
Yield About 40 fish balls
Number Of Ingredients 19
Steps:
- To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
- In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
- To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
- In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.
FISH BALLS
Great for when you don't have enough fish to feed the family.
Provided by EricAndSheriCooking
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season fish with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fish in the hot skillet until almost completely cooked through, turning as needed, 7 to 10 minutes. Remove from heat.
- Transfer fish to a bowl and flake with a fork. Add mashed potatoes, green onions, egg, flour, and Creole seasoning. Mix thoroughly. Add panko, a tablespoon at a time, as needed to firm up balls. Form mixture into small balls or patties.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Deep-fry fish balls, working in batches, in the hot oil until golden brown, about 5 minutes per batch.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 45.8 g, Cholesterol 117.3 mg, Fat 21.8 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 3.6 g, Sodium 645.1 mg, Sugar 2.4 g
FRIED FISH BALLS FROM BRUSSELS
Make and share this Fried Fish Balls from Brussels recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Mix the flour and salt with the oil and the beer, beating well together.
- Cover and leave in the kitchen, not the refrigerator or the cool larder, until required.
- This gives the batter a chance to ferment slightly, which improves its texture.
- Just before the batter is about to be used, beat the egg whites until stiff and fold in carefully.
- Remove any skin or bones from the cooked fish.
- Mash the boiled potatoes and mix the fish, potatoes, chopped garlic, herbs and the softened butter together.
- Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid.
- Use only one egg yolk if this gives the right consistency, or the second egg yolk and a drop of milk if the mixture is too dry.
- Season to taste.
- Take a tablespoon of the mixture, roll between the palms of your hands, into a small ball: continue until all the mixture has been used up, flouring your hands from time to time.
- Using a fork, dip each ball in the batter and then plunge into hot fat.
- When brown and crispy, remove and serve with tomato sauce or mayonnaise.
FRIED FISH BALLS
Make and share this Fried Fish Balls recipe from Food.com.
Provided by OceanIvy
Categories < 15 Mins
Time 10m
Yield 1-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients until light.
- Form into balls.
- Fry in butter!
ICELANDIC FISH CAKES (FISH BALLS)
A traditional Icelandic dish.
Provided by Fabwick
Time 4h55m
Yield 8
Number Of Ingredients 10
Steps:
- Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
- Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
- Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.
Nutrition Facts : Calories 166 calories, Carbohydrate 6.9 g, Cholesterol 88.2 mg, Fat 4 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 0.5 g, Sodium 171.4 mg, Sugar 2.2 g
Tips:
- For a crispy exterior and moist interior, use a combination of fish fillets with varying fat contents. Oily fish like salmon or mackerel add richness, while leaner fish like cod or haddock provide structure.
- Soak the fish in milk or buttermilk before coating. This helps to tenderize the fish and adds flavor.
- Use a light touch when mixing the fish mixture. Overmixing can make the fish balls tough.
- If the mixture is too wet, add more breadcrumbs. If it's too dry, add more milk or buttermilk.
- Use a deep fryer or a large saucepan with plenty of oil for frying. The oil should be at 350°F (175°C) before adding the fish balls.
- Fry the fish balls in batches until they are golden brown and cooked through. Do not overcrowd the pan, as this will lower the oil temperature and make the fish balls greasy.
- Drain the fish balls on paper towels to remove excess oil.
- Serve the fish balls immediately with your favorite dipping sauce, such as tartar sauce, remoulade, or sweet and sour sauce.
Conclusion:
Fried fish balls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a crispy exterior and moist interior, they are sure to be a hit with family and friends. Experiment with different types of fish and seasonings to create your own unique recipe. Whether you serve them with a classic tartar sauce or a more adventurous dipping sauce, fried fish balls are sure to be a crowd-pleaser.
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