BOULETTES DE POISSON (SENEGAL FISH BALLS)
Make and share this Boulettes De Poisson (Senegal Fish Balls) recipe from Food.com.
Provided by Member 610488
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine water, 1/4 teaspoon chili powder, salt, pepper, and eggs in a small bowl, stirring well with a whisk.
- Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Add 2 tablespoons egg mixture, fish, parsley, and garlic; process until a thick dough forms. Shape dough into 16 (1-inch) balls.
- Heat oil in a large nonstick skillet over medium-high heat. Dredge fish balls in flour and dip in remaining egg mixture. Add fish balls to pan; sauté 10 minutes or until browned on all sides, turning frequently.
- Combine 1/2 teaspoon chili powder and cocktail sauce. Serve with fish balls.
Nutrition Facts : Calories 227.5, Fat 6, SaturatedFat 1.3, Cholesterol 154.5, Sodium 435.7, Carbohydrate 16.2, Fiber 0.8, Sugar 0.6, Protein 25.6
HOMEMADE FISH BALLS WITH SPICY FISH BALL SAUCE
Homemade Fish Balls are a fun and tasty treat. Delicious as streetfood with sweet and spicy sauces or added to soups and noodle stir-fries.
Provided by Lalaine Manalo
Categories Appetizer
Time 35m
Number Of Ingredients 16
Steps:
- In a food processor, grind the flesh into a thick paste. Alternatively, pound the fish flesh with the back of a knife until it turns to a thick paste.
- In a bowl, combine the fish paste, salt, sugar, cornstarch, and water.
- Using hands, stir the mixture until well combined and then shape into a big ball. Lift from the bowl and then slap back into the bowl. Repeat for about 10 to 15 minutes or until the fish paste is smooth and shiny and begins to pull away from the side of the bowl.
- Alternatively, transfer the fish paste into the bowl of a stand mixer and using the paddle attachment, beat for about 10 to 15 minutes or until it begins to pull away from the side of the bowl.
- Using a tablespoon, portion the fish paste and shape into balls by rolling between the palm of hands.
- In a pot over medium heat, bring about 4 quarts of water to a boil. Gently drop fish balls into boiling water and cook for about 1 to 2 minutes or until they begin to float on top.
- Using a slotted spoon, remove from the fish balls from water and allow to cool.
- In a wide pan, heat about 2 inches of oil. Add fish balls and cook, stirring occasionally, until golden and puffed. Remove from heat and drain on paper towels.
- Serve with the sweet and spicy fish ball sauce.
Nutrition Facts : Calories 112 kcal, Carbohydrate 5 g, Protein 20 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 1225 mg, Sugar 1 g, ServingSize 1 serving
SPICY CRAWFISH BOULETTES
This appetizer/meal is a traditional Cajun dish served on menus across the south. Depending upon whether this dish is served as an appetizer or a main dish will determine the amount of servings. Here in the south, we serve 3 per appetizer and 5 per entree', unless you are like me. Then, you'll have about a dozen for yourself!...
Provided by Mr. Pete !
Categories Other Main Dishes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Place crawfish, onion, bellpepper, celery, parsley, and garlic into a food processor. Use the pulse option, and spin until crawfish pieces are approximately 1/4″.
- 2. In a large bowl, mix bread crumbs, egg, and Mr. Pete's Cajun Seasoning. In another pan, pour in Mr. Pete's Seasoned Cajun Oyster fry.
- 3. Using the mixture from the food processor, hand roll 12- 2″ balls. Dip balls into bread crumb, egg, and seasoning blend, then into Mr. Pete's Seasoned Cajun Oyster Fry. Coat balls thoroughly.
- 4. Heat your oil to 350 degrees. (I like to use a deep fryer to ensure the boulettes are cooked evenly, but you may pan fry them as well.) Place boulettes into oil, and fry until golden brown. Remove from fryer and drain on absorbent paper towels.***This dish can be served as an appetizer or as a meal, and with or without a seafood dip. This recipe yields approximately 12 balls.
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