Everyday recipes
Fish balls with dill mayonnaise
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger foodFavourite flavours: Seafood
See
Woman's Day (on sale December 28, 2009) for more delicious recipes.
INGREDIENTS
500g firm, boneless white fish fillets
1 cup fresh breadcrumbs (see tip)
1 red onion, chopped
1/3 cup parsley leaves, roughly chopped
1 egg
¼ cup lemon juice
oil for deep frying
lemon wedges to serve
DILL MAYONNAISE
½ cup whole egg mayonnaise
2 tablespoons chopped dill
1 small garlic glove, crushed
METHOD
- Combine fish, breadcrumbs, onion parsley, egg and lemon juice in a food processor. Process until almost smooth. Season to taste. Transfer to a bowl and chill for 15 minutes.
- Shape tablespoonfuls of mixture into balls – use wet hands. Arrange on trays.
- Half fill a deep saucepan with oil and heat on medium.
- Deep-fry the fish balls in 5 batches for
3-4 minutes, turning, until golden and cooked through. Drain on paper towels.
- DILL MAYONNAISE. Meanwhile, in a small bowl, combine all ingredients.
- Serve the fish balls with lemon wedges and dill mayonnaise.
