I absolutely love this recipe because it turns simple ingredients into delightful, golden-brown bites that are perfect for any occasion, whether I’m hosting a gathering or just craving something tasty and comforting. Plus, the combination of fresh herbs and a hint of spice gives these fish balls a burst of flavor that keeps everyone coming back for more, especially when served with a zingy lemon garlic aioli!

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I love making fish balls because they are not only delicious but also packed with nutrition. I use fresh white fish fillets like cod or haddock.

These, combined with the aromatic flavors of finely chopped onion, minced garlic, and fresh parsley, impart a healthy source of protein. I include lemon juice for a zesty kick and a hint of cayenne pepper for a subtle spice.

These flavorful ingredients are bound together with an egg and breadcrumbs, making the dish anything but monochromatic.

Ingredients

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Fresh White Fish Fillets:
High in lean protein and omega-3 fatty acids, which are vital for heart health.

Onion:
Imparts a gentle sweetness and a beautifully aromatic depth, replete with antioxidants and vitamins.

Garlic:
Delivers a delightful bite and is well recognized for supporting immune health and possessing antibacterial properties.

Egg:
Functions as a binder, teeming with proteins and an assortment of essential vitamins.

Fresh Parsley:
Immunity and skin health rely on vitamins A, C, and K.

Freshness in these nutrients adds vitality.

Lemon Juice:
Illuminates essences, abundant in ascorbic acid, and supports gastrointestinal activity.

Breadcrumbs:
Delivers texture and binding, a carbohydrate source.

Ingredient Quantities

500g fresh white fish fillets (such as cod or haddock), skinned and deboned

1 small onion, finely chopped

2 cloves garlic, minced

1 large egg

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

1/4 cup breadcrumbs

Oil for frying (vegetable or canola)

Instructions

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1. Take the white fish fillets and cut them into chunks. Set the chunks into a food processor. Pulse the food processor until the fish is finely minced but not pureed.

2. Move the minced fish to a large bowl. To the fish, add the onion, garlic, egg, parsley, lemon juice, salt, black pepper, and cayenne pepper (if using). Then fold in the breadcrumbs.

3. Combine all the ingredients thoroughly. The mixture should hold together nicely, forming a cohesive mass. If it looks or feels too wet, add more breadcrumbs until you reach the desired consistency.

4. Using wet hands, shape the blend into tiny spheres, close to the size of a walnut. You should yield approximately 20-25 fish spheres.

5. In a wide frying pan, heat approximately 2
5.5 cm of oil over medium heat until the oil is shimmering but not smoking and is at a temperature between 175 and 180 °C (350-360 °F).

6. Add the fish balls in batches to the hot oil, taking care not to crowd the skillet. Fry them, being careful not to cause any of them to stick together, until they are all golden brown and cooked through, about 4-5 minutes per batch.

7. Remove the fish balls from the oil using a slotted spoon, transferring them to a plate lined with paper towels to drain the excess oil.

8. Let the fish balls cool slightly before serving.

9. Warm the fish balls and serve them with your favorite dipping sauce. This could be any number of sauces, but some of my tops ones are tartar sauce or lemon garlic aioli.

10. Relish it as a first course, nibble on it as a between-course interlude, or feature it as a significant part of your main event.

Equipment Needed

1. Knife
2. Cutting board
3. Food processor
4. Large mixing bowl
5. Measuring spoons
6. Measuring cup
7. Spoon or spatula for mixing
8. Frying pan
9. Cooking thermometer (optional, but helpful for measuring oil temperature)
10. Slotted spoon
11. Plate
12. Paper towels

FAQ

What type of fish is best for this recipe?Select a white fish with a mild flavor and a good texture, like cod or haddock, that can hold together in a recipe.

Can I substitute dried parsley for fresh?It is permissible to use dried parsley instead of fresh parsley, but you must reduce the amount you use by half, since dried herbs pack so much more flavor.

Do I have to use breadcrumbs?Using breadcrumbs helps bind the fish balls and give them a nice texture, but you can substitute panko or crushed crackers.

What oil is best for frying?For frying fish balls, a neutral oil with a high smoke point, such as vegetable or canola oil, is perfect.

Can I bake these instead of frying?Absolutely, you can bake them at 200°C (400°F) for approximately 15-20 minutes, turning them halfway through, until they are golden and fully cooked.

Is the cayenne pepper necessary?The cayenne pepper is not required. It imparts a subtle heat, but you can leave it out if you want your deviled eggs to be mild.

How do I know when the fish balls are cooked?The fish balls need to be golden brown on the outside and reach an internal temperature of 60°C (140°F) for doneness.

Substitutions and Variations

Boneless chicken breasts or thighs for a non-seafood version: 500g. White fish fillets: 500g.
Small shallot or 2-3 green onions for a milder tasting dish.
Cilantro or Dill: 2 tablespoons parsley for a taste that’s more traditional.
Panko breadcrumbs and almond flour are options to use instead of regular breadcrumbs in this recipe. They create a crispier crust. Use 1/4 cup of either one as a substitute in this recipe.
Juice of lemon: 1 tablespoon juice of lime for a flavor that is more tangy.

Pro Tips

1. Chill the Fish Mixture: After combining all the ingredients, refrigerate the fish mixture for about 30 minutes before shaping it into balls. This helps firm up the mixture and makes it easier to handle.

2. Flavorful Variations: For added flavor, consider incorporating finely chopped herbs like dill or cilantro. You can also add a pinch of smoked paprika or a dash of Worcestershire sauce to enhance the depth of flavor.

3. Breadcrumb Consistency: Use panko breadcrumbs instead of regular breadcrumbs for a crispier texture. If you prefer a moister interior, soak the breadcrumbs briefly in a bit of milk before adding them to the mix.

4. Oil Temperature Monitoring: Use a thermometer to ensure the oil stays at a consistent temperature between 175 and 180 °C (350-360 °F). This will ensure the fish balls cook evenly without becoming greasy.

5. Test Fry a Small Batch: Fry a single fish ball first to test for seasoning and texture. This allows you to adjust the seasoning or breadcrumb levels in the remaining mixture if necessary before cooking the rest.

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Fish Balls Recipe

My favorite Fish Balls Recipe

Print Recipe

Equipment Needed:

1. Knife
2. Cutting board
3. Food processor
4. Large mixing bowl
5. Measuring spoons
6. Measuring cup
7. Spoon or spatula for mixing
8. Frying pan
9. Cooking thermometer (optional, but helpful for measuring oil temperature)
10. Slotted spoon
11. Plate
12. Paper towels

Ingredients:

500g fresh white fish fillets (such as cod or haddock), skinned and deboned

1 small onion, finely chopped

2 cloves garlic, minced

1 large egg

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

1/4 cup breadcrumbs

Oil for frying (vegetable or canola)

Instructions:

1. Take the white fish fillets and cut them into chunks. Set the chunks into a food processor. Pulse the food processor until the fish is finely minced but not pureed.

2. Move the minced fish to a large bowl. To the fish, add the onion, garlic, egg, parsley, lemon juice, salt, black pepper, and cayenne pepper (if using). Then fold in the breadcrumbs.

3. Combine all the ingredients thoroughly. The mixture should hold together nicely, forming a cohesive mass. If it looks or feels too wet, add more breadcrumbs until you reach the desired consistency.

4. Using wet hands, shape the blend into tiny spheres, close to the size of a walnut. You should yield approximately 20-25 fish spheres.

5. In a wide frying pan, heat approximately 2
5.5 cm of oil over medium heat until the oil is shimmering but not smoking and is at a temperature between 175 and 180 °C (350-360 °F).

6. Add the fish balls in batches to the hot oil, taking care not to crowd the skillet. Fry them, being careful not to cause any of them to stick together, until they are all golden brown and cooked through, about 4-5 minutes per batch.

7. Remove the fish balls from the oil using a slotted spoon, transferring them to a plate lined with paper towels to drain the excess oil.

8. Let the fish balls cool slightly before serving.

9. Warm the fish balls and serve them with your favorite dipping sauce. This could be any number of sauces, but some of my tops ones are tartar sauce or lemon garlic aioli.

10. Relish it as a first course, nibble on it as a between-course interlude, or feature it as a significant part of your main event.