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Crispy Cod Balls HT PFC 30mins plus chilling
Makes
approx. 40
Hot Fish
Vegetables
Party
Food Parties Buffet Appetizer
Ingredients 250g/9oz Cod Fillets, skinned 3 Spring Onions, chopped 2 teasp Soy Sauce 1 Egg White 1 teasp Cornflour 14 Slices White Bread Oil for deep frying
Instructions
1.
Place the fish in a food processor and blend until finely chopped.
2. Transfer the fish to a mixing bowl, add the spring onions, Soy sauce, egg white and cornflour. Mix well.
3.
Remove the crusts from the bread and
cut the bread into 5mm/¼ inch cubes at the largest.
4.
Using damp hands, roll teaspoons of
the fish mixture into balls, toss in the bread cubes, pressing firmly on, then
cover and refrigerate for at least
30 minutes.
5.
Preheat the deep fat fryer to 180C/350F. Deep-fry the fish balls for a few
minutes until golden brown.
These can be prepared 1 day ahead. Make to stage 4, cover and refrigerate until required.
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