Pan-Fried Fish Balls

In Senegal, these round little fish cakes are known as boulettes de poisson. You can make and shape the balls ahead, then cover them and keep refrigerated until you're ready to cook them. A cocktail sauce infused with chili powder accompanies the fish balls.


4 servings (serving size: 4 fish balls and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 136
Caloriesfromfat 19 %
Fat 2.9 g
Satfat 0.7 g
Monofat 0.1 g
Polyfat 0.7 g
Protein 13.1 g
Carbohydrate 13.8 g
Fiber 0.3 g
Cholesterol 74 mg
Iron 0.9 mg
Sodium 452 mg
Calcium 16 mg


2 tablespoons water
3/4 teaspoon chili powder, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 (1-ounce) slice white bread
1 pound cod or other flaky whitefish fillets, chopped
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
1/2 cup prepared cocktail sauce


Combine water, 1/4 teaspoon chili powder, salt, pepper, and eggs in a small bowl, stirring well with a whisk.

Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Add 2 tablespoons egg mixture, fish, parsley, and garlic; process until a thick dough forms. Shape dough into 16 (1-inch) balls.

Heat oil in a large nonstick skillet over medium-high heat. Dredge fish balls in flour and dip in remaining egg mixture. Add fish balls to pan; sauté 10 minutes or until browned on all sides, turning frequently.

Combine 1/2 teaspoon chili powder and cocktail sauce. Serve with fish balls.