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.

Golden Globes of White Fish

Photo by Ed T.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs, more or less, of white fish chunks (halibut if you can afford it, but catfish fillets work well, too)

  • 1 to 1-½

    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

Directions

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.


Nutrition

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