Fish Balls


1/2 pound flaked fish
1/3 cup saltine cracker crumbs
1 large egg, beaten
2 teaspoons finely minced green onion
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon grain mustard (I like Creole)
1/8 to 1/4 teaspoon hot red pepper sauce
Panko bread crumbs
Oil for frying


Any type of fish you prefer will be fine for this recipe. If using raw fish, grind or chop meat really fine. If already cooked, just flake it into a bowl. Stir in the next seven ingredients and roll into bite size balls. Place on parchment or wax paper and refrigerate several hours to firm.

Roll each ball into the Panko to coat returning them to the paper. Heat a half inch of oil in a frying pan (or use a deep fryer for faster results) and heat util almost smoking. Add a few balls at a time frying on all sides until golden brown. Remove to paper towels to drain and cook remaining balls.

Serve with your favorite dipping sauce like a seafood cocktail, tarter and even a mustard based sauce. Makes about a dozen.

Submitted by Scott Fuqua

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