Fish Balls | Snacks 🥨 Appetizers

Name: Fish Balls | Snacks 🥨 Appetizers
Total time: 3000 s
Yield: 3 people
Cuisine: Indian
Ingredients: 37.5 grams fish fillet use while still cold or a bit frozen; 0.08 tablespoon onion powder; 0.08 teaspoon garlic; 0.15 teaspoon salt - more or less; 0.08 teaspoon sugar; 0.08 teaspoon white ground pepper; 0.08 tablespoon oil; 0.04 cup flour; 0.04 cup potato starch or tapioca or cornstarch; 0.08 teaspoon baking powder; 0.08 large breadcrumbs; 0.04 cup ice cold water; Oil for deep frying

TheStrollingFoodie @TheStrollingFoodie

Kolkata

Made from a well-seasoned fish batter (paste) and formed into yummy and springy balls, these homemade Fish Balls are easy to make and require only a few simple ingredients. Experience how different these are from those you usually buy on the streets.

TheStrollingFoodie @TheStrollingFoodie

Saved

Ingredients

50 minutes

3 people

37.5 gramsfish fillet use while still cold or a bit frozen
0.08 tablespoononion powder
0.08 teaspoongarlic
0.15 teaspoonsalt - more or less
0.08 teaspoonsugar
0.08 teaspoonwhite ground pepper
0.08 tablespoonoil
0.04 cupflour
0.04 cuppotato starch or tapioca or cornstarch
0.08 teaspoonbaking powder
0.08large breadcrumbs
0.04 cupice cold water
Oil for deep frying

Saved

Steps

50 minutes

1

Cut fish fillet into small pieces and place in a food processor or blender.
2

Add onion powder, garlic powder, salt, sugar, ground pepper, oil, flour, starch, baking powder and egg white.
3

Pulse for a couple of minutes gradually adding the ice water in between until it get a homogeneous texture. About 2-3 minutes depending on speed of processor. Transfer content to a bowl.
4

Shaping. Lightly grease one hand with oil. Then scoop a fistful of mixture. Create a small round opening with your thumb and index finger. Then gently squeeze the mixture to push it up and out through the opening to make a small ball. Using a spoon, scoop the ball and transfer it to the lukewarm water. Do this to the rest of the mixture.
5

Fill a large pot with enough water and bring it to a very gentle simmer. Scoop the balls using a strainer and transfer them in the hot water. Do not let the water into a rolling boil or it might break the fish balls. Cook for 20 minutes then remove the balls using a strainer and transfer them in a colander to drain excess water.
6

Let them cool down and store in ziplocks to freeze or you can fry them and serve with fish ball sauce.
7

Nutrition Information:
CALORIES: 30KCAL
CARBOHYDRATES: 3G
PROTEIN: 3G
FAT: 1G
SATURATED FAT: 1G
TRANS FAT: 1G
CHOLESTEROL: 6MG
SODIUM: 127MG
POTASSIUM: 74MG
FIBER: 1G
SUGAR: 1G
VITAMIN A: 1IU
VITAMIN C: 1MG
CALCIUM: 8MG
IRON: 1MG