Fish Balls

An Old Southern Recipe
 that is soooooo good.

Seems like I am stuck in a rut. Maybe it is because of all the parties coming up in and around Mobile. Appetizers seem to be where my mind drifts to when thinking of upcoming posts and of holiday nibbles. I hope that as we get further into the month, I will focus more on heartier foods, but today, I am still stuck.

Today’s recipe is an old standby that uses very little fish, either fresh or leftover, and served with a dipping sauce it is a remarkable accompaniment in entertaining here on the Gulf Coast.
Enjoy!



Fish Balls
makes about a dozen - double or triple accordingly

1/2 pound flaked fish
1/3 cup saltine cracker crumbs
1 large egg, beaten
2 teaspoons finely minced green onion tops or leeks
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon grain mustard (I like Creole)
1/8 to 1/4 teaspoon hot red pepper sauce
Panko bread crumbs
Oil for frying
Parsley, lemon wedges for garnish
Dipping sauce if desired

Any type of fish you prefer will be fine for this recipe, I prefer a mild white fish like snapper or grouper. If using raw fish, grind or chop meat really fine. If already cooked, just flake it into a bowl. Stir in the next seven ingredients and roll into bite size balls. Place on parchment or wax paper and refrigerate several hours to firm.

Roll each ball into the Panko to coat returning them to the paper. Heat a half inch of oil in a frying pan (or use a deep fryer for faster results) and heat util almost smoking. Add a few balls at a time frying on all sides until golden brown. Remove to paper towels to drain and cook remaining balls. Keep warm until ready to serve by placing in a low heated oven or warming tray.

Arrange on serving tray garnished with the parsley and lemon slices if desired. Serve with your favorite dipping sauce like a seafood cocktail, tarter and even a mustard based sauce.

Photo from marketmanila