Fried Fish Balls
Submitted by kathi
Crispy-fried fish balls loaded with trout, onions, and peppers make an impressive freezer-friendly appetizer that’s perfect for cocktail parties or game day spreads.
YIELD
60 servingsPREP
20 minCOOK
15 minREADY
35 minGot leftover cooked fish? Turn it into these golden-brown bites that disappear faster than you can fry them.
The secret is the bread crumbs and egg binding that keeps everything moist inside while the outside gets shatteringly crisp.
Serve hot with cocktail sauce for dipping and watch them vanish.
Kitchen Tips
- Make ahead and freeze unbaked for up to 3 months; fry straight from frozen (add 2-3 minutes cooking time)
- Use any cooked fish you have on hand (salmon, cod, or halibut work great)
- Maintain oil temperature at 370°F for even browning and crispy texture
- Drain on paper towels immediately to keep them from getting greasy
- Double the batch; they’re always the first thing to go at parties
Variations
- Add Old Bay seasoning for Chesapeake Bay-style flavor
- Mix in fresh dill or cilantro for herby brightness
- Use panko breadcrumbs for extra crunch
Ingredients
Directions
Combine first 11 ingredients in a large mixing bowl; mix well.
Shape into 1-inch balls.
At this point, balls may be frozen: when ready to use, partially thaw and fry as directed below.
Fry croquettes in 2-inch deep hot oil (370 degrees F) until golden brown.
Drain on paper towels.
Serve immediately with cocktail sauce.
Note: This makes a delicious appetizer and may be made with any cooked fish.
Comments
