Spicy Fish Boulettes Recipes

Steps:

• 1. In a food processor or blender, blend the first seven ingredients. Transfer to a bowl.
• 2. Cut fish in cubes and process until smooth. Add to onion mixture with bread crumbs and milk.
• 3. Oil your hands and shape into walnut sized balls.
• 4. Pour about 1 to 2 inches of oil into a large sauté pan and heat to 175 degrees. Deep fry boulettes in batches until browned and cooked through.
• 5. I serve mine with Spicy Lime sauce...yummy!

Steps:

• 1. Peel, boil and mash the potatoes.
• 2. Clean and finely chop the shrimp or grind shrimp in meat grinder or food processor.
• 3. Combine with potatoes.
• 4. Add the onion, bell pepper, celery and spices.
• 5. Add egg and bread crumbs and mix well
• 6. You could also grate the potatoes and add them raw to the mixture
• 7. Heat oil to 360 or 375 degrees or until a speck of flour dropped in the oil dances on the surface. Using a large eating spoon, drop spoon fulls in hot oil and Deep fry until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
• Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
• Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

Steps:

• 1. Place crawfish, onion, bellpepper, celery, parsley, and garlic into a food processor. Use the pulse option, and spin until crawfish pieces are approximately 1/4″.
• 2. In a large bowl, mix bread crumbs, egg, and Mr. Pete's Cajun Seasoning. In another pan, pour in Mr. Pete's Seasoned Cajun Oyster fry.
• 3. Using the mixture from the food processor, hand roll 12- 2″ balls. Dip balls into bread crumb, egg, and seasoning blend, then into Mr. Pete's Seasoned Cajun Oyster Fry. Coat balls thoroughly.
• 4. Heat your oil to 350 degrees. (I like to use a deep fryer to ensure the boulettes are cooked evenly, but you may pan fry them as well.) Place boulettes into oil, and fry until golden brown. Remove from fryer and drain on absorbent paper towels.***This dish can be served as an appetizer or as a meal, and with or without a seafood dip. This recipe yields approximately 12 balls.

Steps:

• 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.

Steps:

• Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.
• Chop the sardine fillets into small chunks and tip into a large bowl. Add the tomato, if using, herbs, the dersa and ¼ tsp each sea salt and black pepper, and mix well. The mixture will be quite wet.
• Shape the mixture into small fishcakes (about 50g each) and dust generously in the semolina or flour. Heat the oil in a non-stick frying pan over a medium-high heat, then fry the fishcakes on both sides for around 3 mins until golden brown. Serve two or three fishcakes per person with salad, if you like.