If you have kids, bet you’ll be buying fish sticks this Lenten season. Ever thought of making your own fried fish balls?
All you need is a supply of cheap white fish. Your grocery probably will oblige this season as fish sales are rampant.
These double as an adult appetizer. Our adult additives fancy them up a bit and add flavors you’ll never find in commercial sticks.
Fried Fish Balls
3 pounds white fished, cooked and flaked
1/2 cup finely chopped onion
1 tablespoon chopped fresh parsley
1/4 cup lemon juice
3/4 cup dry bread crumbs
2 eggs, beaten
1/2 cup milk
2 teaspoons salt
1/4 teaspoon pepper, freshly ground
Vegetable oil
Cocktail sauce
Mix first nine ingredients. Shape into 1-inch balls. Fry in 2-inch deep hot oil (370 degrees) until golden brown. Drain on paper towels. Serve hot with cocktail sauce.
Makes 65
Notes: Adult additives include 1/2 cup finely chopped green pepper and 2 teaspoons brown mustard. These freeze well. Thaw in oven.
If you have kids, bet you’ll be buying fish sticks this Lenten season. Ever thought of making your own fried fish balls?
All you need is a supply of cheap white fish. Your grocery probably will oblige this season as fish sales are rampant.
These double as an adult appetizer. Our adult additives fancy them up a bit and add flavors you’ll never find in commercial sticks.
Fried Fish Balls
3 pounds white fished, cooked and flaked
1/2 cup finely chopped onion
1 tablespoon chopped fresh parsley
1/4 cup lemon juice
3/4 cup dry bread crumbs
2 eggs, beaten
1/2 cup milk
2 teaspoons salt
1/4 teaspoon pepper, freshly ground
Vegetable oil
Cocktail sauce
Mix first nine ingredients. Shape into 1-inch balls. Fry in 2-inch deep hot oil (370 degrees) until golden brown. Drain on paper towels. Serve hot with cocktail sauce.
Makes 65
Notes: Adult additives include 1/2 cup finely chopped green pepper and 2 teaspoons brown mustard. These freeze well. Thaw in oven.
