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Yield: 8 Servings
2 c Cooked flaked fish (white)
1 c Milk
7 tb Flour
1 ts Salt
1/8 ts Wasabi powder
3 tb Oil
1/2 ts Worstershire sauce
3 ts Grated onion
1 ea Egg
Bread crumbs or Panko
Here's one for the 'Something New Jan 2002 theme' from Japan. It's not
far
off a greek recipe but I learned to make it here. Call these
alternatively
'Japanese Meatballs made with Fish'.
To start, mix the flour, salt, wasabi, and oil in a pan then cook over a
low heat until it's thickened. Remove it from the heat and add the
Worstershire, onion, and flaked pre-cooked (leftover) fish. The fish
traditionally here would be a stronger flavored one but I adapted to
'whitefish' for the masses.
Let this chill in the fridge. Beat the egg with 2 TB water. Shape the
chilled thick mix into balls then roll into balls (about a TS each), then
roll in flour. Dip again in egg wash then in either panko or breadcrumbs.
Cook in a deep fat fryer at 350 degrees until well browned and drain on
paper towels. Serve warm with toothpicks.
Locally, one would add something pickled or sweet (or sweet pickled)
above
it such as: Sweet pickled watermelon rind, Gingered plum bit.
2 c Cooked flaked fish (white)
1 c Milk
7 tb Flour
1 ts Salt
1/8 ts Wasabi powder
3 tb Oil
1/2 ts Worstershire sauce
3 ts Grated onion
1 ea Egg
Bread crumbs or Panko
Here's one for the 'Something New Jan 2002 theme' from Japan. It's not
far
off a greek recipe but I learned to make it here. Call these
alternatively
'Japanese Meatballs made with Fish'.
To start, mix the flour, salt, wasabi, and oil in a pan then cook over a
low heat until it's thickened. Remove it from the heat and add the
Worstershire, onion, and flaked pre-cooked (leftover) fish. The fish
traditionally here would be a stronger flavored one but I adapted to
'whitefish' for the masses.
Let this chill in the fridge. Beat the egg with 2 TB water. Shape the
chilled thick mix into balls then roll into balls (about a TS each), then
roll in flour. Dip again in egg wash then in either panko or breadcrumbs.
Cook in a deep fat fryer at 350 degrees until well browned and drain on
paper towels. Serve warm with toothpicks.
Locally, one would add something pickled or sweet (or sweet pickled)
above
it such as: Sweet pickled watermelon rind, Gingered plum bit.
