Deep-fried fish balls

Recipe from: 3/31/2005 12:00:00 AM

Ingredients 20
Servings 4
Time

Ingredients

  • FISH BALLS
  • 12
    pilchards (fresh or canned)
  • 70
    ml
    roughly chopped fresh coriander
  • 15
    ml
    cumin seeds
  • 2
    garlic cloves, crushed
  • 1
    lemon, the juice
  • sea salt and freshly ground black pepper
  • semolina or instant polenta
  • TOMATO SAUCE
  • 60
    ml
    olive oil
  • 2
    garlic cloves, thinly sliced
  • 1
    kg
    ripe fresh tomatoes, peeled and seeded OR
  • 2
    x 400 g cans whole plum tomatoes, seeded
  • 15
    ml
    cumin seeds, roughly ground
  • salt to taste
  • pinch of castor sugar (optional)
  • TO COMPLETE
  • sunflower oil for deep-frying
  • frsh coriander
  • pitta bread
 

Method

 
FISH BALLS
Chop the fish (fresh or canned), coriander and cumin seeds until fairly fine.
Add the garlic, lemon juice, salt and pepper and mix.
Shape the fish mixture into balls slightly smaller than a golf ball and roll them in the semolina or polenta until well coated. Refrigerate for at least two hours.
SAUCE
Heat the oil and fry the garlic until it just begins to brown.
Add the tomatoes, cumin seeds and salt.
Simmer over medium heat until most of the liquid has evaporated.
Adjust the seasoning and add the castor sugar if desired.
TO COMPLETE
Heat just enough oil in a saucepan to cover the fish balls and fry them in batches for three to four minutes or until golden brown.
Sprinkle with the coriander and serve with the tomato sauce and pitta bread.
 

Read more on: fish/seafood  |  deep-fry  |  sauté
 

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