Fish Balls

Name: Fish Balls
Cuisine: Ghanaian
Ingredients: 1½ pounds fresh fish or leftover cooked fish (such as red snapper, grouper, halibut, or any fleshy fish), flaked (about 2 cups); Oil for frying (not red palm oil); 1 egg; 2 tablespoons margarine or butter; ¼ teaspoon salt; ½ cup well-packed breadcrumbs (preferably made from white slightly stale bread for a lighter color); ½ teaspoon salt (or to taste); ⅛ teaspoon dried ground red, white, or black pepper; 1 teaspoon fish spice (such as Indian fish masala or curry powder); 1 tablespoon cornstarch; 1 cup milk; ¼ cup finely grated or minced onion (optional); ½ teaspoon dried ground red pepper (or to taste)

Preparation info

Difficulty
Medium

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

This recipe is similar to that for Fish Cakes but replaces the breadcrumb or yam binder with a cream sauce. The fish mixture is shaped into balls, coated in egg and breadcrumbs, and then fried.

Ingredients

1½ pounds fresh fish or leftover cooked fish (such as red snapper, grouper, halibut, or any fleshy fish), flaked (about

Africa
Ghana
Starter
Fish course
Pescatarian

Method

Directions

Cook fish (if not using leftover)

Preheat the oven to 350 degrees F. Place a piece of aluminum foil on the bottom of a baking pan and grease the foil lightly. Wash the fish and season with salt and black