Fish balls are made up of fish, onion, ginger, garlic and a variety of spices. The balls are coated in corn flour batter and fried to perfection. Go through my recipe to learn the easy steps to make fish balls at home.
KEY TAKEAWAYS
- Fish balls are very easy to make at home.
- Serve them hot with a variety of dipping sauces, a fresh salad, or different beverages.
- Fish balls taste savory, sweet and spicy.
- Try other dishes with almost similar preparations such as chicken balls, cheese balls, mutton balls, paneer balls, prawn balls, vegetable balls, or egg balls.
The Ingredients:
- 250 gm fish (Katla, 3 pieces)
To boil the fish:
- ½ liter water
- ¼ tsp turmeric powder
- ½ tsp salt
To make the stuffing:
- 2 tbsp refined oil
- 2 pieces onion (medium size, finely chopped)
- 1 tbsp ginger and garlic (finely chopped)
- ½ tsp coriander powder
- ½ tsp dry red chili powder
- ½ tsp cumin seeds powder
- ½ tsp garam masala powder
- ½ tsp turmeric powder
- ½ tsp salt
- ¼ tsp black pepper powder
- 1 piece potato (boiled, peeled, mashed)
- 2 pieces green chilies (finely chopped)
- ½ tsp lemon juice
- ½ cup coriander leaves (finely chopped)
- ¼ tsp garam masala powder
To make the batter:
- 2 tbsp corn flour
- 2 tbsp refined wheat flour (maida)
- ¼ tsp black pepper powder
- ¼ tsp salt
- ½ cup water
To coat the fish balls:
- Bread crumbs – An adequate amount
To deep fry the fish balls:
- Cooking oil – An adequate amount
I came across an old recipe book. It was old, torn and yellow but few recipes were still readable. Being a self-acclaimed chef, I wanted to have this book from my client. She agreed. This recipe especially had a handwritten note at the bottom, perhaps from the author. It said, “best on stormy days.”
This specific note aroused my interest about the recipe and I wanted to give it a try at home on a rainy evening. It happened pretty soon. The result was rich and warming, just as promised. I have made it many times since, but only during heavy rains. It feels like keeping a quiet pact with the person who left that note all those years ago.
How to Make Fish Ball? (Step by Step Guide with Images)
Step 1: Take ½ liter of water in a kadai. Put 3 pieces (250 gm) of Katla fish. Add ¼ tsp of turmeric powder and ½ tsp of regular table salt. Boil it on a medium to high flame for 10 minutes.
Step 2: Transfer them to a plate, shred and debone them.
Step 3: Heat 2 tbsp of refined oil in a frying pan. Put 1 tbsp of finely chopped pieces of ginger and garlic and 2 medium-sized onions. Fry them for 1 minute.
Step 4: Then add ½ tsp each of coriander powder, dry red chili powder, cumin powder, garam masala, turmeric powder, salt, and ¼ tsp of black pepper powder. Fry for 2 minutes.
Step 5: Add the fish, mashed potato, and 2 fresh green chilies (finely chopped). Mix Them.
Step 6: When dry, add ½ tsp fresh lemon juice, another ¼ tsp of garam masala powder, and ½ cup of fresh coriander leaves (finely chopped). Turn the flame off, mix, and transfer it to a plate. Let it cool.
Step 7: Take some stuffing.
Step 8: Make small balls. Keep all balls aside on a plate for 5 minutes.
Step 9: Take 2 tbsp of corn flour and refined wheat flour, ¼ tsp of black pepper powder, and ¼ tsp of salt in a bowl. Add ½ cup of water. Make a smooth-flowing batter.
Step 10: Take enough bread crumbs.
Step 11: Put one fish ball in the batter. Coat it nicely.
Step 12: Put it on bread crumbs.
Step 13: Coat it.
Step 14: Repeat the steps to coat all the balls. Keep it on a plate aside for 5 minutes to set properly.
Step 15: Heat enough cooking oil in a pan on a high flame. Reduce the flame to medium when hot and put the fish balls one by one in it. Fry them for 5 minutes. Remove when golden brown.
Step 16: Put them on tissue paper to drain excess oil.
Step 17: Your fish balls are ready. Lay them on a plate. Serve hot.
Recipe Card
Fish Ball
Ingredients
- 250 gm fish Katla, 3 pieces
To boil the fish:
- ½ liter water
- ¼ tsp turmeric powder
- ½ tsp salt
To make the stuffing:
- 2 tbsp refined oil
- 2 pieces onion medium size, finely chopped
- 1 tbsp ginger and garlic finely chopped
- ½ tsp coriander powder
- ½ tsp dry red chili powder
- ½ tsp cumin seeds powder
- ½ tsp garam masala powder
- ½ tsp turmeric powder
- ½ tsp salt
- ¼ tsp black pepper powder
- 1 piece potato boiled, peeled, mashed
- 2 pieces green chilies finely chopped
- ½ tsp lemon juice
- ½ cup coriander leaves finely chopped
- ¼ tsp garam masala powder
To make the batter:
- 2 tbsp corn flour
- 2 tbsp refined wheat flour maida
- ¼ tsp black pepper powder
- ¼ tsp salt
- ½ cup water
To coat the fish balls:
- Bread crumbs An adequate amount
To deep fry the fish balls:
- Cooking oil An adequate amount
Instructions
- Take ½ liter of water in a kadai. Put 3 pieces (250 gm) of Katla fish. Add ¼ tsp of turmeric powder and ½ tsp of regular table salt. Boil it on a medium to high flame for 10 minutes.
- Transfer them to a plate, shred and debone them.
- Heat 2 tbsp of refined oil in a frying pan. Put 1 tbsp of finely chopped pieces of ginger and garlic and 2 medium-sized onions. Fry them for 1 minute.
- Then add ½ tsp each of coriander powder, dry red chili powder, cumin powder, garam masala, turmeric powder, salt, and ¼ tsp of black pepper powder. Fry for 2 minutes.
- Add the fish, mashed potato, and 2 fresh green chilies (finely chopped). Mix Them.
- When dry, add ½ tsp fresh lemon juice, another ¼ tsp of garam masala powder, and ½ cup of fresh coriander leaves (finely chopped). Turn the flame off, mix, and transfer it to a plate. Let it cool.
- Take some stuffing.
- Make small balls. Keep all balls aside on a plate for 5 minutes.
- Take 2 tbsp of corn flour and refined wheat flour, ¼ tsp of black pepper powder, and ¼ tsp of salt in a bowl. Add ½ cup of water. Make a smooth-flowing batter.
- Take enough bread crumbs.
- Put one fish ball in the batter. Coat it nicely.
- Put it on bread crumbs.
- Coat it.
- Repeat the steps to coat all the balls. Keep it on a plate aside for 5 minutes to set properly.
- Heat enough cooking oil in a pan on a high flame. Reduce the flame to medium when hot and put the fish balls one by one in it. Fry them for 5 minutes. Remove when golden brown.
- Put them on tissue paper to drain excess oil.
- Your fish balls are ready. Lay them on a plate. Serve hot.
