Crispy Cod Balls recipe HT
Food Parties Buffet Appetizer
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
Place the fish in a food processor and blend until finely chopped.
Transfer the fish to a mixing bowl,
add the spring onions, Soy sauce, egg white and cornflour. Mix well.
Remove the crusts from the bread and
cut the bread into 5mm/¼ inch cubes at the largest.
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
Preheat the deep fat fryer to 180C/350F. Deep-fry the fish balls for a few
minutes until golden brown.
can be prepared 1 day ahead. Make to stage 4, cover and refrigerate until required.