Updated: Jul 12, 2021
After posting a pic of this finished spicy fish balls on Facebook, someone commented “must be a male fish!”. Rude talk aside, I thought it was funny. I don’t recall if it was in Guyana or in Barbados I first had something similar, but I do recall how tasty they were, so I knew back then I’d have to come up with a recipe sooner or later. I give you the most delicious fish balls you’ll ever try.
1 lb fresh cod fillets
2 cloves garlic (crushed)
3/4 cup Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped thyme
3/4 cup panko bread crumbs (any bread crumbs should work)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (diced finely)
2-3 cups veg oil for frying
1/2 cup flour for dusting
Wash and pat the fish dry with some paper towels. If you’re using frozen (pre-packaged) cod, give it a good squeeze.
Then cut into chunks and place into a food processor.
(The entire recipe will be done in the food processor, but if you don’t have one, don’t fret. Simply chop the cod fish very fine and mix all the ingredients in a large bowl.)
Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency.
Add all the other ingredients, except the flour and the veg oil for frying. Please remember to chop the herbs, scotch bonnet pepper very fine and crush the garlic. Pulse for a minute or two (remember to stop to scrape down), until you have a well mixed consistency.
Take about a teaspoon full amount and roll in your hands to form the ball. Then toss in the flour to evenly coat the outside.
Heat your oil to a medium/high heat and fry these for 3-4 minutes. I love using my wok for this as it maintains an even heat and with the high sides.
Drain on paper towels and serve with one of the many sauces I’ve shared over the past few years on caribbeanpot.com.
These fish balls are excellent on their own if you don’t feel like making a dipping sauce and if all fails, just get some ranch salad dressing from the grocery store and you’re good to go. These are best served warm in case you’re wondering.
Special Thanks to Chris De La Rosa for sharing this recipe with us and do visit his website caribbeanpot.com or check out his youtube series, for more mouth watering recipes and tips from the Caribbean.