Fried Fish Ball () Recipe

Shacks

1. 1

   Prepare the fish paste

   In a processor or a very finely chopped bowl, mince the white fish fillets until a cohesive paste forms. Transfer to a bowl and mix in the egg for binding, cornstarch, salt, white pepper, paprika, lemon juice, and mayonnaise (if using). Stir in chopped parsley until evenly combined and smooth.

2. 2

   Fill and form balls

   Divide the fish mixture and flatten a portion in your palm. Place one mozzarella cube in the center, then fold the fish mixture around the cheese and roll to form a sealed ball about 1.5 inches (4 cm) in diameter. Repeat with remaining mixture and cheese.

3. 3

   Coat the balls

   Place flour in a shallow dish. Roll each fish ball in flour until lightly coated. Tap off excess flour.

4. 4

   Dip in egg

   Beat the egg for dredging in a separate bowl. Dip each flour-coated ball into the beaten egg so the surface is evenly coated.

5. 5

   Bread and prepare for frying

   Roll the egg-coated balls in breadcrumbs or panko, pressing gently to adhere. Arrange on a tray and refrigerate briefly if you want them firmer before frying.

6. 6

   Fry until golden

   Heat vegetable oil in a deep pot or fryer to 180°C (350°F). Fry the balls in batches for 3–4 minutes, turning once, until the exterior is crisp and golden and the cheese inside is melted. Remove with a slotted spoon and drain on paper towels.

7. 7

   Serve

   Serve hot with lemon wedges and a dipping sauce of your choice, such as tartar sauce or sweet chili.