Fried Fish Balls from Brussels
Crispy, golden, and irresistibly flavorful, these Fried Fish Balls from Brussels are a culinary delight inspired by European street food. Made with tender white fish fillets and creamy mashed potatoes, they are infused with zesty lemon, fresh parsley, and a touch of paprika for a delightful depth of flavor. Each bite-sized ball is coated in crunchy panko breadcrumbs and fried to perfection, creating a satisfying contrast of textures. Perfect as an appetizer, party snack, or finger food, these fish balls pair wonderfully with a tangy tartar sauce or a velvety lemon aioli. Quick to prepare with simple, wholesome ingredients, this recipe will bring a taste of Brussels to your table that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 200 grams potatoes
- 1 egg
- 50 grams all-purpose flour
- 100 grams panko breadcrumbs
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 500 milliliters vegetable oil (for frying)
Instructions
Peel and boil the potatoes in salted water for 10-15 minutes, or until soft. Drain and mash them, then set aside to cool.
Chop the white fish fillets into small chunks and process them in a food processor until smooth.
In a large bowl, combine the mashed potatoes, processed fish, egg, lemon zest, parsley, minced garlic, salt, black pepper, and paprika. Mix everything thoroughly until well combined.
Using your hands, shape the mixture into small bite-sized balls, about 1-2 inches in diameter.
Prepare three separate bowls: one with the flour, one with a beaten egg (you may need an additional egg), and one with the panko breadcrumbs.
Roll each fish ball in the flour, then dip it in the beaten egg, and finally coat it with panko breadcrumbs. Set aside on a tray.
In a deep frying pan or saucepan, heat the vegetable oil over medium heat to 180°C (350°F). Use a thermometer to ensure the oil is at the correct temperature.
Fry the fish balls in small batches, ensuring they don't overcrowd the pan. Cook for 3-4 minutes, turning occasionally, until golden and crispy on the outside.
Remove the fried fish balls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the fish balls hot with your favorite dipping sauce, such as tartar sauce or a lemon aioli.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
