Best 6 Spicy Fried Fish Balls Recipes

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In the realm of culinary delights, few dishes captivate the palate quite like spicy fried fish balls. These delectable morsels, often crafted from a mixture of minced fish, aromatic spices, and herbs, are a symphony of flavors and textures that tantalize the taste buds. Whether served as an appetizer, a main course, or a delectable snack, spicy fried fish balls have earned a special place in the hearts and appetites of food lovers worldwide. Embark on a culinary adventure as we delve into the art of creating these crispy, golden-brown gems, exploring the secrets behind their irresistible allure.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY FRIED FISH BALLS



Spicy Fried Fish Balls image

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

4 shallots, sliced
4 Thai chiles, sliced
4 makrut lime leaves, stems and spines removed
1 (2-inch) piece fresh or frozen (and thawed) turmeric, peeled and trimmed
1/2 lemongrass stalk, outer layers removed, core thinly sliced
1 tablespoon ground coriander
1/4 teaspoon ground white pepper
1 pound cod filets, cut into 1-inch cubes
4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
2 eggs
2/3 cup coconut milk
4 to 5 tablespoons rice flour
2 Thai chilies, minced
1 garlic clove, minced
1 shallot, minced
Freshly squeezed juice of 1/2 lime
1 tablespoon chinchalok
Canola oil or peanut oil for frying
2 cups panko bread crumbs

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.

SPICY FRIED FISH BALLS



Spicy Fried Fish Balls image

My deliciously spicy island twist on fish balls. Serve this with your favorite dipping sauce.

Provided by CaribbeanPot

Categories     Pescatarian     Finger Food     Kid-Friendly     Easy     Shellfish-Free     Spicy     Soy-Free     Game Day     Entertaining     Summer     Food Processor     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Stove

Time 45m

Yield 6

Number Of Ingredients 12

1 pound Cod Fillet
3/4 cup Parmesan Cheese
1 tablespoon Fresh Parsley
1 tablespoon Fresh Thyme
2 clove Garlic
2 Egg
3/4 cup Panko Breadcrumbs
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 Scotch Bonnet Pepper
1/2 cup All-Purpose Flour
as needed Vegetable Oil

Steps:

  • Wash and pat the Cod Fillet (1 pound) and dry with some paper towels. Then cut into chunks and place into a food processor.
  • Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency.
  • Add the Parmesan Cheese (3/4 cup), Fresh Parsley (1 tablespoon), Fresh Thyme (1 tablespoon), Garlic (2 clove), Egg (2), Panko Breadcrumbs (3/4 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Scotch Bonnet Pepper (1/2).
  • Pulse for a minute or two and remember to stop to scrape down, until you have a well mixed consistency.
  • Shape this into the small balls for frying. Take about a tablespoon's worth of filling and roll in your hands to form the ball.
  • Roll balls in All-Purpose Flour (1/2 cup) and coat evenly.
  • Heat the Vegetable Oil (as needed) over medium-high heat and fry balls for 3-4 minutes. Drain on paper towels.
  • Serve warm with your favorite dipping sauce.

Nutrition Facts : Calories 190 calories, Protein 2.8 g, Fat 19.6 g, Carbohydrate 2.2 g, Fiber 0.1 g, Sugar 0.1 g, Sodium 71.2 mg, SaturatedFat 15.7 g, TransFat 0.0 g, Cholesterol 17.6 mg, UnsaturatedFat 2.8 g

SPICY FISH BALLS. RECIPE - (4.1/5)



Spicy Fish Balls. Recipe - (4.1/5) image

Provided by Jan_C

Number Of Ingredients 12

1 lb fresh cod fillets
2 cloves garlic (crushed)
3/4 cup Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped thyme
2 eggs
3/4 cup panko bread crumbs (any bread crumbs should work)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (seeded, membranes removed, and diced finely)
2-3 cups veg oil for frying
1/2 cup flour for dusting

Steps:

  • Wash and pat the fish dry with some paper towels. If you're using frozen (pre packaged) cod, give it a good squeeze as there's usually a lot of water in it. Then cut into chunks and place into a food processor. The entire recipe will be done in the food processor, but if you don't have one, don't fret. Simply chop the cod fish very fine and mix all the ingredients in a large bowl. Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency. Then add all the other ingredients except the flour and the veg oil for frying. Please remember to chop the herbs very fine and crush the garlic. The scotch bonnet pepper should also be very fine and do remember to wear gloves when handling them. Additionally, wash your hands with soap and water immediately after handing. Pulse for a minute or two (remember to stop to scrape down), until you have a well mixed consistency. Now it's time to shape this into the small balls for frying. Take about a teaspoon full amount and roll in your hands to form the ball. Then toss in the flour (all purpose flour) to evenly coat the outside. This will help you get that lovely golden brown colour when fried. Be sure to do them all before you start to fry, as they will cook very fast. You can place them on a parchment lined cookie sheet so they don't stick as they await their turn in the hot oil Heat your oil on a medium/high heat and fry these for 3-4 minutes. I love using my wok for this as it maintains an even heat and with the high sides, I don't make a mess on the stove. Drain on paper towels and serve with one of the many sauces I've shared over the past few years. Check the recipe index for the tamarind sauce, there's the honey mustard mango sauce, the shado beni sauce and about 8 other spicy sauces there.

FISH BALLS



Fish Balls image

Great for when you don't have enough fish to feed the family.

Provided by EricAndSheriCooking

Time 40m

Yield 4

Number Of Ingredients 10

1 pound white fish fillets
2 tablespoons olive oil
salt and ground black pepper to taste
2 ½ cups mashed potatoes
½ cup chopped green onions
1 large egg, well beaten
2 tablespoons all-purpose flour
1 pinch Creole seasoning, or to taste
1 cup panko bread crumbs, or as needed
1 cup vegetable oil for frying, or as needed

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



Fried Fish Balls image

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

2 1/2 lbs fresh fish, ground fine
2 tablespoons flour or 2 tablespoons mashed potatoes
2 eggs
1 pint milk
1/2 chopped onion
salt (optional)
pepper (optional)
nutmeg (optional)

Steps:

  • Mix all ingredients until light.
  • Form into balls.
  • Fry in butter!

SPICY DEEP FRIED GATOR BALLS



Spicy Deep Fried Gator Balls image

No, these are not aligator testiciles but rather gator meat fashioned into a ball and deep fried. I had to go to a cajun specialty market to find the aligator

Provided by GingerlyJ

Categories     Wild Game

Time 15m

Yield 24 balls, 8-10 serving(s)

Number Of Ingredients 12

1 lb cooked flaked alligator meat
1 red bell pepper, diced
1 onion, diced
3 tablespoons cajun seasoning
1 tablespoon sea salt
1/2 tablespoon black pepper
1 garlic clove, minced
1 egg
1 cup unseasoned breadcrumbs
2 cups cornmeal
3 cups peanut oil
1 tablespoon Frank's red hot sauce

Steps:

  • Mix everything but cornmeal and oil together.
  • heat oil.
  • shape into balls.
  • roll balls in cornmeal until coated.
  • fry in oil until golden brown.
  • drain on paper towels.

Nutrition Facts : Calories 900.7, Fat 83.5, SaturatedFat 14.2, Cholesterol 23.2, Sodium 1038.3, Carbohydrate 35.8, Fiber 3.5, Sugar 2.3, Protein 5.4

Tips:

  • To ensure that the fish balls are cooked through, use a thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have a thermometer, you can also check if the fish balls are cooked by cutting one open. The fish should be opaque and flaky, with no translucent or raw spots.
  • For a crispier exterior, double-fry the fish balls. Fry them once until they are golden brown, then let them cool slightly. Then, fry them again until they are crispy and hot.
  • Serve the fish balls with your favorite dipping sauce, such as sweet and sour sauce, tartar sauce, or mayonnaise.

Conclusion:

Spicy fried fish balls are a delicious and easy-to-make appetizer or snack. They are perfect for parties or gatherings, and they can also be served as a main course with rice or vegetables. With a few simple ingredients and a little bit of time, you can make these tasty treats at home. So next time you're looking for a delicious and satisfying snack, give spicy fried fish balls a try!

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