Appetizer Fish Balls
Albondigas de PescadoFish balls are a popular item to serve as part of a buffet with a dipping sauce such as Spicy Mayonnaise Dip. The fish balls can be kept warm in a chafing dish. The fish mixture is also excellent for fish patties to make tortas (sandwiches), or to serve atop salads.
Ingredients
Makes about 24 fish balls
- 1 pound firm white fish fillets such as cod, halibut or snapper.
- 2 thin slices—about 2 to 3 ounces fresh white bread sandwich-type loaf
- 2 tablespoons milk
- 2 tablespoons chopped white onion
- 1 tablespoon prepared red salsa
- 1 tablespoon chopped fresh parsley
- 2 large eggs
- ½ teaspoon salt
- ¼ all-purpose flour
- ¾ cup dry bread crumbs
- Vegetable oil for frying
Instructions
- Remove any bones from the fish, cut fish into small pieces, and put in a food processor bowl.
- Tear the bread into small pieces and add to the processor along with the milk.
- Pulse 4 to 5 times to combine.
- Add the onion, salsa, parsley, 1 of the eggs, and salt.
- Process until smooth.
- Form the mixture into small balls, about 1 inch in diameter, put on a plate, cover and refrigerate about 1 hour.
- Beat the remaining egg in a bowl with 1 teaspoon of water.
- Put the flour and bread crumbs on separate sheets of wax paper.
- Dredge the fish balls in flour, dip into the beaten egg, and roll in the bread crumbs.
- Put on a plate and refrigerate 2 to 3 hours.
- In a deep skillet, or deep-fryer, pour in oil to a depth of about 2 inches.
- Heat until the oil shimmers and a small piece of bread sizzles at once.
- Cook the fish balls in batches without crowding, turning once or twice until golden brown all over.
- Drain on paper towels.
Notes / Tips / Wine Advice:
Serve hot with toothpicks and a dipping sauce.