Fish Ball
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.
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.
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Notes
I always choose fresh Katla fish to make fish balls for the best flavor. However, if you prefer an easier deboning process, Bhetki fish is a great alternative for making fish balls.
Shape the balls perfectly. This adds to the appearance. Grease your hands with a little bit of oil to prevent sticking while shaping them.
I recommend using equal amount of refined wheat flour (maida) and corn flour to make the batter. Ensure right consistency by adding water gradually.
Ensure even coating of the fish balls with the batter. For extra crunch, you can double-coat them.
Maintain the right temperature of the oil while frying the fish balls. This will render the desired crispiness.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Ball
Amount per Serving
Calories
201
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
34
mg
11
%
Sodium
160
mg
7
%
Potassium
486
mg
14
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
16
g
32
%
Vitamin A
217
IU
4
%
Vitamin C
12
mg
15
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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