This simple fish balls recipe can use any fish and some leftover mashed potato if you have any.
I often get asked for leftover recipes and this is a perfect one.
If you fancy making them from scratch, then you know how to cook fish and potatoes, so I won't bore you with the details ;-)
The seasoned flour is just plain flour with a bit of pepper added - salt too if you're not using smoked fish - you could add a tspn of dried dill if you like.
Simply take a plate and put a couple of tablespoons of plain flour on. Then season with pepper - salt as well if you're not using smoked fish - some dried dill and then mix it all evenly together.
8 oz (225g) cooked fish - skin and bones removed
1lb (450g) leftover mashed potato
chopped fresh parsley
seasoned flour to coat
Oil for frying
Mix the fish and potato together well - stir in the parsley.
Add the egg and mix thoroughly.
Divide the mixture into 8 and roll into balls.
Roll each ball in the flour and then set them aside in the fridge to chill for about 30 minutes.
Heat your oil in a pan - enough to shallow fry - and then add the fish balls.
Cook for about 10 minutes, turning frequently until they are crispy and golden.
You could also make fish cakes out of this mixture - just flatten the balls then dip them into the seasoned flour. Chill in the fridge for about 30 minutes.
Cook for about 10 minutes until they're golden and hot right through.
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