Soy-Free Crispy Fried Fish Balls
Dive into guilt-free indulgence with these Soy-Free Crispy Fried Fish Balls, a perfect blend of flaky white fish, aromatic garlic, and vibrant parsley, encased in a golden-crisp coating. Designed for those seeking soy-free comfort food, this recipe showcases finely minced cod or haddock combined with savory breadcrumbs, a hint of cayenne pepper for spice, and a touch of black pepper for depth. The balls are lightly dredged and fried to perfection, delivering irresistible crunch while staying tender inside. Ready in under an hour, these fish balls are an excellent appetizer or snack option, served best with freshly squeezed lemon wedges for a bright, zesty finish. Whether it's a casual dinner or a gathering, these fried delights are sure to please!
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Recipe Information
Ingredients
- 500 grams White fish fillets (such as cod or haddock)
- 150 grams Breadcrumbs
- 2 large Eggs
- 2 medium Garlic cloves, minced
- 1 small Onion, finely chopped
- 2 tablespoons Parsley, finely chopped
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 50 grams All-purpose flour
- 500 milliliters Vegetable oil (for frying)
- 4 pieces Lemon wedges
Instructions
Begin by patting the fish fillets dry with paper towels to remove excess moisture.
Cut the fish into small chunks and place them into a food processor. Pulse until the fish is finely minced but not pureed.
In a large mixing bowl, combine the minced fish, breadcrumbs, one beaten egg, minced garlic, chopped onion, parsley, cayenne pepper, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
With damp hands, shape the fish mixture into small balls, approximately 1 inch in diameter. This should yield about 20-24 balls.
Place the formed fish balls on a tray and refrigerate them for about 15 minutes to firm up.
Meanwhile, fill a deep frying pan with vegetable oil until it's about halfway full. Heat the oil over medium-high heat until it reaches 350°F (175°C).
Prepare a dredging station by placing the flour on one plate and beating the remaining egg in a shallow bowl.
Remove the fish balls from the refrigerator. Roll each ball lightly in the flour, then dip it in the beaten egg, and finally coat with flour again, ensuring even coverage.
Carefully place the fish balls in the hot oil, a few at a time, without overcrowding the pan. Fry each batch for about 4-5 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, remove the fried fish balls from the oil and let them drain on a plate lined with paper towels.
Serve the crispy fried fish balls hot with lemon wedges on the side for squeezing over, and enjoy!
Nutrition Facts
Calories |
5665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 521.7 g | 669% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 5223 mg | 227% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.0 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 27.1 mcg | 135% | |
| Calcium | 253 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1958 mg | 42% | |
*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.
