Fish Balls (not caviar)
The deep frying saga continues! It is ironic that I ate two deep fried dishes this week after never really cooking this way. I learned a variation of this recipe at a cooking class I took in September at the Institute of Culinary Education. The course was called “Fish on the Bone from Head to Tail” and was taught by Peter Berley. Some great recipes we made during this class include: sauteed whiting, Portuguese fish stew, tahini baked fish, and salt crusted cod. YUM.
Anyways, so we made Moroccan Fish Balls in this class and they were actually amazing.
Here is a recreation of that dish below, and it works as a great appetizer to any meal.
1 large onion, chopped
2 lbs of white fish (used pollock here)
1 bunch of parsley, chopped
2 eggs
1 1/2 cups of breadcrumbs
paprika, salt, cumin seed, pepper to taste
oil for frying
I love my food processor so much. I ground up the fish, onion, parsley, and breadcrumbs in it! Who cares about the magic bullet when you have this bad boy. The recipe is pretty straightforward, combine all ingredients, shape into meatball sized balls, and drop em in hot oil…..pics below.
