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How to Make Delicious, Crunchy Tuna Fish Balls
Fish Balls are an excellent and healthy alternative to a lot of meat based dishes. Delicious and easy to make, they can be used as appetizers, part of the main dish, or frozen and thawed for whenever you need to make a quick meal.
- 3 cups of canola oil (For Frying)
- 4 Cans of Tuna (Or any other fish)
- 2 eggs
- 1 cup bread crumbs
- 1/2 cup parmesean cheese
- 1 shrimp bouillon cube (Maggi)
- 1 tablespoon chopped cilantro
- 1 small onion minced
- 1/2 tsp salt
Note: This recipe is very easy to modify and play around with. If you really like basil, toss some basil in there. Prefer curry or want to spice it up a bit, add enough to suit your taste. Don't be afraid to try new things, just be sure any large items, such as garlic or other veggies have been minced to enrich the texture.
Canned Tuna fish after draining, notice how dried it looks.
1. Pour your 3 cups of canola oil in a wide saucepan. Depending on the depth and size of your pan the oil should be 1&1/2 inches deep so your calls can fry evenly. Start the heating process by putting your heat on low.
2. Drain all the water out of the tuna by placing it in a sieve and pushing down. This will also help break down the chunks into finer pieces. If you are using oil based canned fish, you can do the same.
Note: The fish will better absorb all the ingredients if there is little to no liquid left inside.
Rest of ingredients added. Mine was simplified so here you only see the bread crumbs, cheese, and salt
3. Add and mix the remaining ingredients with your hand or a fork. I used my hand because it allowed me to thoroughly get rid of any chunks and bring the ingredients together.
1 cup bread crumbs
1/2 cup parmesean cheese
1 shrimp bouillon cube (Maggi)
1 tablespoon chopped cilantro
1 small onion minced
1/2 tsp salt
3. Form into little balls and place aside. You can now clean up and prepare the area for frying. You should also lay out a "receiving" plate by placing two sheets of paper towel on a plate close to the fryer but not too close to the fire.
At this point you should check how hot your oil is as you want the fish balls to crisp on the outside but not to burn. You can do this by placing a tiny dollop of left-over fish or drop of water in the oil and observing how it sizzles. You want to be able to hear the sizzling.
4. Drop your ready fish balls into the oil. Try to keep about 1/2 inch between each balls so when you turn them, you won't disturb the other.
5. Fry until golden brown on each side. I typiocally allow them to stay in the pot for about a minute depending on where I am in the frying stage.
Note: The longer your oil has been heating, the short the time each ball will take to golden.
6. Remove each ball from oil individually and place in the receiving plate to cool.
How to Serve
You can put your Fish Balls into a sauce or eat them as is. I served mine with some pasta and sauteed vegetables. If you have extra left over or just want to save them for another time. Put them in a ziplock bag and place in the freezer.*
I find that it's easier to appreciate their taste when accompanied with starches such as rice, pasta, potatoes, or breads. Enjoy!!
*Store fish balls for up to two weeks. If you want to preserve them for longer, wrap them in plastic first then put them in an airtight bag.
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