fish ball recipe : This is one of Mike Reimer’s concoctions that we love to use as a taste teaser. He has handed the recipe on to us, but whenever he is at the lodge, we let him prepare it. This recipe uses cooked lake trout or northern pike, so we usually freeze some after we have it baked for dinner. We serve this with either seafood sauce or Shari’s Honey Dill Sauce, which is found on page 197 of the Blueberries & Polar Bears cookbook.
INGREDIENTS ( FISH BALLS ) :
vegetable oil for deep-frying
| 1 cup | flaked cooked fish | 250 mL |
| 1 cup | mashed potatoes | 250 mL |
| 2 | eggs | 2 |
| 1/2 cup | fine cracker crumbs | 125 mL |
| 2 tbsp. | DLS* | 30 mL |
| 1 tsp. | dried dillweed | 5 mL |
| 1/4 cup | parmesan cheese | 60 mL |
| 1/2 cup | fine cracker crumbs | 125 mL |
INSTRUCTIONS
- Heat the vegetable oil in a deep-fryer or heavy pot to 375° F (190° C). It should be at a depth of about 3” (7 cm) in the heavy pot or follow the manufacturer’s recommendation for the deep
- Mix the next 7 ingredients together Form into 1” (2.5 cm) balls and roll in the second measurement of cracker crumbs, to coat the fish balls.
- Drop the fish balls carefully into the hot oil and fry until a golden This takes only 3–4 minutes.Drain and serve.
SERVING SUGGESTIONS
We like to put a small bowl of sauce in the middle of a platter and surround it with fish balls. Looks
great and tastes great!
*For Dymond Lake Seasoning substitute 1 tsp. (5 mL) seasoned pepper, 1/2 tsp. (2 mL) salt, 1/4 tsp. (1 mL) oregano, 1 tsp. (5 mL) celery flakes, 1 tbsp. (15 mL) parsley flakes.
Tags: FISH RECIPE