Fish Balls Recipe

Fish balls are commonly found in China, Southeast Asia, and major Chinese communities. They are a popular street food served in local markets and tourist spots. Fish balls are usually made from white fish. They can also be served with noodles, soups, or salads.

This recipe combines Caribbean flavors mixed with Parmesan cheese and Japanese breadcrumbs. Fish balls are easy to make and can be served as finger food.


• 1 lb. raw cod fish
• 2 eggs
• 1 Scotch bonnet pepper, chopped finely
• 1 tbs of fresh thyme
• 1 tbsp of parsley
• 1/4 tsp of black pepper
• 3/4 cup of panko breadcrumbs
• Half a cup of all-purpose flour
• 2 cloves of crushed garlic
• 2 to 3 cups of vegetable oil
• Half a cup Parmesan cheese


This recipe takes about 10 to 20 minutes to make. Serves approximately 24 fish balls.

In a food processor, pulse the raw codfish for a few seconds.
Place the pepper, thyme, parsley, garlic, panko, Parmesan cheese, and eggs into the food processor with the fish.
Pulse until well incorporated.
Transfer the batter onto a plate.
Form balls using your hands.
Roll the fish balls on the flour until well coated.
Heat vegetable oil in a deep pan or wok.
Cook the fish balls for 3 to 4 minutes.
Place the cooked fish balls on paper towels or wire rack to drain excess oil.

Ideas And Tips:

• If you don’t have a food processor, you can also chop the raw codfish into small pieces.

• Crack the eggs into a small bowl before adding them with other ingredients. You can remove shells or check if the eggs are still good.

• Panko is also known as Japanese breadcrumbs. These breadcrumbs are traditionally used to coat deep-fried dishes such as tonkatsu. Panko differs from regular breadcrumbs in that it is made without any crusts. You can also use regular breadcrumbs.

Fish Balls Recipe
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