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Golden Globes of White Fish


What started as an experiment, turned out –according to my tasters– to be a keeper. Multi-textured, multi-flavored, from bland white fish to gourmet treats. Adjust to your liking, but don’t leave out the mashed potatoes, seasonings, or panko breadcrumbs.

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Rate this recipe 4.3/5 (4 Votes)


  • 2 lbs, more or less, of white fish chunks (halibut if you can afford it, but catfish fillets work well, too)
  • 1 to 1-1/2 cups or cooked diced or mashed potatoes
  • 1 T Old Bay seasoning
  • 1 t Season All (or similar)
  • 2 T fresh chopped parsley (or 1 t dry)
  • 2 T fresh chopped green onions
  • 1 cup panko Japanese-style breadcrumbs
  • 5-6 cups vegetable oil


Preparation time 30mins
Cooking time 90mins


Step 1

In a food processor blend the fish, potatoes and seasonings. Form the mixture into two-inch balls. Roll the balls in the panko breadcrumbs till evenly covered. Place balls (you should have 20-25) on a tray in the refrigerator for at least ½ hour.

Heat the oil in a saucepan to around 280º, deep enough to just cover the fish balls. Cook, turning occasionally with tongs, till balls turn golden, about 8-10 minutes. Drain on paper towels.

Provide your favorite dipping sauce. (Mae Ploy Sweet Chile Sauce works really well.)

Serve with accompaniments of your choice.

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