Fish Balls

Name: Fish Balls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb white fish fillets, cubed; 1/2 cup cornstarch; 1/2 tsp baking powder; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp ground black pepper; 1/4 cup ice water; 3 cups neutral cooking oil

Crispy street style fried fish balls made from blended white fish and seasonings, served golden on skewers.

30 minMediumServes 4240 cal/serving

FilipinoAppetizerStovetop and BlenderPescatarianHigh ProteinLow CarbHalal-friendlyDairy-FreeNut-FreeShellfish-FreePork-FreeEgg-FreeSoy-FreeGluten-FreeSesame-FreeAlcohol-Free

Ingredients

1 lb white fish fillets, cubed
1/2 cup cornstarch
1/2 tsp baking powder
1 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/4 cup ice water
3 cups neutral cooking oil

Instructions

1

Place 1 lb cubed white fish fillets, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp ground black pepper in a food processor.
2

Pulse while drizzling in 1/4 cup ice water until a smooth, sticky paste forms.
3

Shape the fish mixture into small 1-inch balls using wet hands.
4

Heat 3 cups neutral cooking oil in a deep skillet over medium heat to 350 degrees F.
5

Fry the balls in batches for 4 to 5 minutes until golden brown and internal temperature reaches 145 degrees F.
6

Drain on paper towels and serve warm.

Questions

How long does Fish Balls keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Fish Balls?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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