FRIED FISHBALLS - from canned fish

fish paste

🥗Healthier: tofu

💰Cheaper: ground fish

Tofu provides a plant-based option while ground fish is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a cost-effective substitute.

Start by boiling potatoes until soft for mashing.

Drain the polar kipper snacks to remove excess moisture.

Finely chop onions and sweat them in a pan until soft.

Add crushed garlic to the onions and cook for another minute to soften the garlic flavor.

In a bowl, mix cayenne, paprika, and black pepper for seasoning.

Add the drained fish to the onion and garlic mixture, breaking it up into a flaky texture.

Mash the boiled potatoes until smooth and add them to the fish mixture along with lemon juice.

Mix everything together until well combined and pliable enough to form balls.

Form the mixture into balls, about the size of golf balls, and chill them in the refrigerator.

Prepare the breading station with cornstarch, egg wash, and bread crumbs.

Coat each fish ball in cornstarch, then dip in egg wash, and finally coat with bread crumbs.

Heat neutral oil in a deep pan to 380°F for frying.

Carefully drop the fish balls into the hot oil, frying at a target temperature of 350°F.

Fry the fish balls for 1-2 minutes until golden brown and crispy on the outside.

Remove the fish balls from the oil and drain on paper towels.

Plate the fish balls with parsley potatoes and green beans, and serve with tartar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens