Fish Balls

Boulettes de Poisson

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • About 2 Cupfuls Flaked Fish from the Remains of Any Fish
  • A Large Onion
  • A Sprig of Thyme
  • 3 Sprigs of Parsley
  • A Clove of Garlic
  • A Tablespoonful of Butter
  • An Egg
  • Cupful of Bread Crumbs
  • A Dash of Cayenne


Take the remains of any fish, season well with chopped parsley, onions, thyme and Cayenne, and a touch of garlic if the flavor is liked. Then mince all well, adding a tablespoonful of butter and mix with one-third cup bread crumbs, mashed well. Beat the yolk and white of an egg and roll the Balls, shaped in the form of a cake, in this. Pat with bread crumbs and fry in butter to a pale brown.