Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Traveller, nkv2774, Bunches214, Gthorn89, jkw9241
105710 Registered Users
Top Posters
TexDawg 85897
hopalong 78097
Pilothawk 75027
JDavis7873® 67382
John175 ® 64760
FattyMcButterpants 60790
Derek 🐝 58237
Tritonman 57552
LoneStarSon® 53236
SkeeterRonnie 52973
facebook
Forum Stats
105710 Members
60 Forums
801454 Topics
10129545 Posts

Max Online: 36273 @ 01/23/13 02:34 PM
Topic Options
#11623532 - 05/24/16 05:19 PM fish balls
smooth move Offline
Extreme Angler

Registered: 10/14/12
Posts: 1071
Loc: bayou vista,tx
i've been trying to perfect a fish ball recipe. i'm sauteing bell pepper, onion and garlic, then adding a few sweet peas and a little corn, add my seasonings(oregino,cumin, cayanne pepper and old bay) then mixing that with cooked rice. i cook the fish in the oven for about 6 min and mix the rice/veggie with the fish 50/50. roll into balls and dip in egg wash and roll in bread crumbs. bake at 400 for 20 min.
I've tried several different seasonings and even used celery and bread crumbs instead of rice.
i like em, but, they just seem a little bit bland. any suggestions or do any of ya'll use anything different? i've been using trout and redfish, but the best batch i've used yet was with kingfish. any help is appreciated.
_________________________
es le bon ton roulet

Top
#11626093 - 05/25/16 03:25 PM Re: fish balls [Re: smooth move]
EDJK Offline
Green Horn

Registered: 03/28/12
Posts: 5
I think the key is precooking, draining & chilling the fish. And Adding an egg with the mixture and binder, be it rice or bread crumbs. I know you do not want it too wet. I learned that lesson. I do these trout cakes and think the technique may transfer to what you are trying to perfect- sounds like they will be pretty yummy.
http://s3.amazonaws.com/assets.clients/c....pdf?1344883445

Some other good sea food eats-
http://www.joincca.org/ccarecipes

Top
#11626644 - 05/25/16 07:20 PM Re: fish balls [Re: EDJK]
smooth move Offline
Extreme Angler

Registered: 10/14/12
Posts: 1071
Loc: bayou vista,tx
Originally Posted By: EDJK
I think the key is precooking, draining & chilling the fish. And Adding an egg with the mixture and binder, be it rice or bread crumbs. I know you do not want it too wet. I learned that lesson. I do these trout cakes and think the technique may transfer to what you are trying to perfect- sounds like they will be pretty yummy.
http://s3.amazonaws.com/assets.clients/c....pdf?1344883445

Some other good sea food eats-
http://www.joincca.org/ccarecipes

thanks for the reply, i do put 2 eggs in the mixture, left that out of my discription. i've googled all kinds of recipes for pointers and still can't get the taste i'm looking for. and yes, the trout cake thing is right along the same lines. i just want to taste the fish and not overpower it with spices. if you try it and like the results, give me a shout, thanks again.
_________________________
es le bon ton roulet

Top



© 1998-2017 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide