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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

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