Crispy Stockfish Balls
Crispy stockfish balls are a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g stockfish
- 1 Garlic clove
- 2 shallots
- green pepper
- 200 g Flour
- 400 ml milk
- 1 pinch cayenne pepper
- 1 l plant oil
- Salt
Instructions
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1.
Place the stockfish in plenty of cold water and let it desalinate for 24 hours, renewing the water frequently.
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2.
Put the desalted fish in a pot, cover with water, bring to a boil. Reduce heat and simmer gently for about 8-10 minutes until cooked. Drain, cut into small pieces or shred with a fork. Peel and finely chop shallots and garlic. Let 1-2 tsp of green pepper drain and mince even finer.
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3.
Whisk flour with cayenne pepper, a pinch of salt, and milk into a smooth batter. Add the fish pieces, shallots, garlic, and green pepper; mix vigorously. Refrigerate for about 4 hours to set.
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4.
Heat oil in a pot or deep fryer. Using two teaspoons, drop small balls into the hot oil portion by portion and fry until golden brown. Drain on paper towels. Keep the finished stockfish balls warm and serve immediately.
