Fresh is best. But when it comes to fried fishballs, canned fish works perfect. You can make these with any canned fish - salmon, tuna, etc. I do, however, recommend the kippered herring for its smoke flavor.
Fish burgers link
I can (3.5 oz) yields approximately 8 fishballs.
1 can of fish (3.5 oz)
1 small potato (boiled and mashed)
2 tablespoons finely chopped onion (sauteed) OR finely chopped garlic chive
1 small garlic clove (finely chopped)
1/2 teaspoon parsley
1 teaspoon lemon juice
1/2 teaspoon mustard
Salt and pepper to taste
For an extra kick, add some cayenne pepper
For the breading:
2 - 3 tablespoons of corn starch (potato starch or arrowroot starch work as well)
1 egg, beaten
1/4 cup breadcrumbs
Neutral flavored oil for frying
Drain fish well and crumble very finely in a bowl.
Add spices and mix.
Add warm (not hot or cold), mashed potatoes.
Form into balls and let rest in refrigerator until cold and firm
Heat oil to ~380F and fry fishballs for 2 - 3 minutes until outside is nicely browned and crunchy.
Serve immediately or enjoy cold.
Serve with hot sauce or tartar sauce.
30 июн 2024
