Fried Fish Balls From Brussels Recipe

Name: Fried Fish Balls From Brussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FISH BALLS; 350 g leftover fish, boned and skinned; 500 g boiled floury potatoes; 1 clove garlic; 2 tablespoons chopped parsley; 1 tablespoon chopped chervil; 1 tablespoon chopped chives; 50 g softened butter; 2 egg yolks; FOR THE BATTER; 100 g plain flour; 1 tablespoon olive oil; 1/4 liter lukewarm beer; 2 egg whites; 1 pinch salt

Servings: persons

FOR THE FISH BALLS
350 g leftover fish, boned and skinned
500 g boiled floury potatoes
1 clove garlic
2 tablespoons chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped chives
50 g softened butter
2 egg yolks
FOR THE BATTER
100 g plain flour
1 tablespoon olive oil
1/4 liter lukewarm beer
2 egg whites
1 pinch salt

1
Mix the flour and salt with the oil and the beer, beating well together.
2
Cover and leave in the kitchen, not the refrigerator or the cool larder, until required.
3
This gives the batter a chance to ferment slightly, which improves its texture.
4
Just before the batter is about to be used, beat the egg whites until stiff and fold in carefully.
5
Remove any skin or bones from the cooked fish.
6
Mash the boiled potatoes and mix the fish, potatoes, chopped garlic, herbs and the softened butter together.
7
Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid.
8
Use only one egg yolk if this gives the right consistency, or the second egg yolk and a drop of milk if the mixture is too dry.
9
Season to taste.
10
Take a tablespoon of the mixture, roll between the palms of your hands, into a small ball: continue until all the mixture has been used up, flouring your hands from time to time.
11
Using a fork, dip each ball in the batter and then plunge into hot fat.
12
When brown and crispy, remove and serve with tomato sauce or mayonnaise.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE FISH BALLS, 350 g leftover fish, boned and skinned, 500 g boiled floury potatoes, 1 clove garlic, and more.

Yes, Fried Fish Balls From Brussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Fish Balls From Brussels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions