Fish Balls
Fish Balls are crispy, golden-brown bites with a tender fish interior, infused with garlic, onion, and parsley flavors. Perfect as an appetizer or snack, they appeal to seafood lovers and those seeking a savory, crowd-pleasing treat that pairs well with dipping sauces or rice dishes.
Ingredients
Instructions
- Boil or bake the fish until cooked; remove all bones and mash the fish.
- Beat egg whites until stiff; set aside.
- Beat egg yolks until creamy; add flour, salt, pepper, garlic salt, onion salt, and parsley. Mix well.
- Add the mashed fish to the egg yolk mixture and combine thoroughly.
- Gently fold in the beaten egg whites.
- Drop spoonfuls of the mixture into hot oil and fry until golden brown.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the mixture. If you don't have fresh parsley, dried can be used in a pinch. You can also experiment with different types of fish for varied flavors or use canned fish for convenience. Consider trying these fish balls with a sweet and sour sauce for an extra flavor punch.
Serving Suggestions
Serve the fish balls hot, garnished with fresh herbs or a squeeze of lemon for added brightness. They pair well with a side of garlic mashed potatoes or a fresh salad to balance their richness. For a complete meal, consider serving them alongside Louisiana Shrimp or a refreshing Baked Seafood Rice Salad.
Storage & Reheating
Store any leftover fish balls in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again. Avoid reheating in the microwave, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Balls contains roughly 299 calories, with 7g protein, 60g carbohydrates, and 4g fat. It is an excellent source of vitamin C (107% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 663mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, frozen fish can be used, but make sure to fully thaw and drain it before cooking. Pat it dry to remove excess moisture, which can affect the texture of your fish balls. Cooking times may vary slightly depending on the type of fish used.
What type of fish works best for fish balls?
White fish such as cod, haddock, or tilapia are excellent choices due to their mild flavor and flaky texture. However, you can also use more flavorful fish like salmon for a different taste. Just ensure the fish is boneless and skinless for best results.
Can I make these fish balls ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just fry them right before serving for the best texture. If you prefer, you can also freeze the uncooked balls and fry them directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).